This keto Pork Stroganoff with Dill is a tasty twist on an old classic, and it only has 3 NET CARBS per serving!! Filled with big and hearty flavors and lots of meaty goodness, it’s a quick dinner pick that’s ready in about 20 minutes. Hungry? Read on and I, Chef Jenn, will show you how to make this amazing dish perfectly every time!
Keto Pork Stroganoff with Dill is a tasty twist on the original. And, with quickly-cooking pork medallions, it’s a dish that can be on the table in just about 20 minutes. Full of flavor and low in carbs, this is a must-try dish for all pork lovers!
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What You Need To Make Keto Pork Stroganoff with Dill
- Digital meat thermometer
- Pork tenderloins – 2 small or one large. Remove the silver skin before cutting (see below)
- Avocado or olive oil
- Garlic – fresh is best!
- Dried thyme
- Mushrooms
- White wine (optional)
- Chicken broth – use low or no-sodium to control the sodium
- Dill – fresh dill really makes this recipe pop!
- Sour cream
- Salt and pepper
- Xanthan gum (optional)
How To Make Keto Pork Stroganoff with Dill
It’s easy to make this keto pork and mushroom stroganoff recipe, and with tender pork tenderloin, it doesn’t require much cooking time
- Trim the silver skin from the pork tenderloin (see below).
- Cut the pork tenderloin into 1/2-inch thick medallions. Put the medallions in a bowl and add the salt, pepper, garlic, thyme, and 1 tablespoon of avocado oil. Mix well to coat the medallions.
- Heat the oil in a large skillet over medium-high heat. Sear the pork tenderloin medallions for 1-2 minutes per side or until browned. Set aside.
- Add the cleaned and quartered mushrooms along with 1 tablespoon of oil to the skillet. Sautee the mushrooms until they are tender and have given off their liquid, about 5 minutes.
- Deglaze the pan with 1/4 cup of white wine, if you like or omit if doing strict keto. Then, add the chicken broth/stock and let simmer for about 5 minutes to concentrate the flavors. Remove from the heat.
- Put the pork and mushroom mixture into the pan to finish cooking. This will just take a few minutes over medium heat. Pork should be cooked to an internal temperature of 145-F; it’s OK for it to have a blush of pink inside.
- Remove from the heat and let cool for a few minutes so your sour cream doesn’t curdle when you add it. Stir in the sour cream and dill, then season with salt and pepper, and serve!
How To Trim Pork Tenderloin
Remove the visible fat from whole pork tenderloins. Cut the silver skin away from the port tenderloin, starting at the thick end of the tenderloin, and work your knife between the meat and the silver skin. 
Keep cutting – the silver skin goes about halfway down the pork tenderloin. Continue slicing the meat to get it ready for the pan.
Chef Jenn’s Tips
- Don’t overcook the pork tenderloin or it can get dry and tough! Use a meath thermometer and turn off the heat when the pork reaches 145-F with a digital meat thermometer.
- Dried thyme is fine in this recipe, but if using fresh, plan to use about a tablespoon of fresh leaves.
- Sour cream can curdle when you add it to hot liquid. To avoid this, temper the sour cream by adding a few spoonfuls of the hot broth to the sour cream and mixing it in. Then, slowly whisk the sour cream into the skillet.
- Thicken the sauce for this pork stroganoff recipe with 1/4 teaspoon of xanthan gum if you like it a bit thicker.
What To Serve with Keto Pork Stroganoff with Dill
This is a meaty and delish dish that pairs perfectly with Zoodles, Cauliflower Rice, or even Mashed Turnips. I also just eat it plain, as it is, with a delish salad. There are so many ways to serve this – explore them all!
How To Store This Easy Keto Pork Recipe
You can keep this pork tenderloin stroganoff, if tightly covered, in the fridge for up to a week. Or, freeze it for up to 3 months.
My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!
Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?
Frequently Asked Questions
Yes! Substitute the dairy sour cream with cashew or soy sour cream for a luscious and dairy-free pork stroganoff recipe.
Uh, let’s go with no. Stroganoff needs to have the tangy flavor of sour cream to really highlight the flavors. Mayonnaise just doesn’t have the same flavor and is too sweet for this recipe.
White mushrooms or cremini mushrooms are my personal favorites. You can also use diced portabello mushrooms, just be sure to remove the black gills first so you don’t discolor your sauce.
This hearty dish has just 3 net carbs per delicious serving.
Like This? ALso Try:
or this Instant Pot keto pork roast.
Step By Step Process
Slice the meat into bite-size pieces. Brown the tenderloin chunks in a hot pan. Sautee the mushrooms, too. Mix it all together and let it cook for a few minutes to finish cooking the pork. Happy eating!
Pork Stroganoff with Dill
Ingredients
- 2 lbs pork tenderloin about two small tenderloins
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp dried thyme
- 1 lb mushrooms washed and stems trimmed
- 1/4 cup dry white wine optional
- 2 cups chicken broth or stock, low sodium
- 1/2 cup sour cream
- salt and pepper to taste
- 2 tbsp chopped fresh dill or 1 tbsp dried dill
Instructions
- Trim the pork tenderloins by removing the visible fat and the silver skin. See the image gallery in the blog post if you need step-by-step directions on removing the silver skin.
- Slice the pork tenderloin in 1/2-inch slices, then cut each slice horizontally. Put them in a bowl and season with salt, pepper, 1 tbsp olive oil, 2 cloves minced garlic, and 2 tsp dried thyme. Mix well.
- In a hot skillet over medium-high heat, sear the pork tenderloin in batches, just to brown the outside. Remove from the pan and set aside when done.
- Clean and quarter the mushrooms, leaving them in fairly large pieces. Sautee the mushrooms over medium heat for 3-5 minutes, stirring often. Remove from the heat.
- Deglaze the pan with 1/4 cup of white wine, if you like or omit if doing strict keto. Then, add the chicken broth/stock and let simmer for about 5 minutes to concentrate the flavors. Remove from the heat.
- Put the pork and mushroom mixture into the pan to finish cooking. This will just take a few minutes over medium heat. Pork should be cooked to an internal temperature of 145-F; it’s OK for it to have a blush of pink inside.
- Remove from the heat and let cool for a few minutes so your sour cream doesn’t curdle when you add it. Stir in the sour cream and dill, then season with salt and pepper, and serve!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
Having trouble counting carbs? Check out this handy calculator.
*This post was originally published on April 9, 2019. It was updated on September 9, 2021.
This stroganoff looks and sounds fabulous! I love the addition of dill. It gives it the dish a little oomph.
A creamy sauce like yours is so good with pork tenderloin. I don’t eat much beef so I love having the option to make pork stroganoff.
The pork is so tender and I just love the way dill lightens this dish up.
Keto and pork as a stroganoff?!?! My mind is blown! This looks incredible and I’m absolutely making this for dinner next week. It looks so simple.
This stroganoff recipe is fantastic, I love how creamy it is. The tips for trimming the pork tenderloin are super handy to have as well!
I’m confused, the instructions state to slice the pork in 1/2 inch slices, then cut each slice horizontally, huh?
You basically want to cut the pork tenderloin into strips. To do that, cut the tenderloin into slices. Then, cut each slice in half again to cut strips.