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!