This Pork Stroganoff with Dill is a tasty twist on an old classic, and it only has 3 NET CARBS per serving!! Modernized and ketoized, you can serve this creamy and satisfying dish with your favorite veg. My non-keto family likes it with egg noodles, but I make a big batch of zucchini spaghetti to enjoy all on my own.
This is a pretty simple dish, but it does take a bit of prep so leave yourself some time. Start with two small pork tenderloins or one big one. You want about 2 pounds of meat in total. Be sure to remove the silver skin when you’re preparing the meat because it gets tough and chewy when cooked. Click the image gallery below to see step-by-step images on how to do this.
Once your meat is trimmed, season it, add the garlic and thyme and cook it in batches on the stove top. You want a fairly high heat to give the pork a bit of a sear and some color.
I’ve added a touch of white wine to the sauce to add depth and flavor to the Pork Stroganoff with Dill dish, but this is totally optional. As is the cornstarch mixture. The cornstarch slurry (1 tbsp of cornstarch mixed with 2 tbsp of cold water) will help thicken the sauce. This does add a few carbs so you can skip this if you want, but be aware, your sauce will be runny.
Pork tenderloin cooks super-fast, and don’t overcook it! Pork can have a blush of pink to it, or whip out your thermometer and if the meat is over 145-F, it is safe to eat.
All that’s left is to dig in and enjoy this tasty Pork Stroganoff with Dill dish that’s a part of the regular meal rotation at my house!
Like This? ALso Try:
or this Instant Pot keto pork roast.
Pork Stroganoff with Dill
- 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
- 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!
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.