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Paleo Low Carb Smothered Pork Medallions

Pork medallions dusted in almond flour and seared in ghee with a creamy delicate sauce of mushrooms and onions.
Pork medallions dusted in almond flour and seared brown, covered in a creamy sauce of mushrooms and onions.

A Little About the Recipe: Paleo Low Carb Smothered Pork Medallions

In any other situation, saying something is smothered would be cause for alarm and quite possibly a call to the police as well.  In cooking, it makes the mouth water in anticipation of a rich, thick, utterly delicious sauce which awaits to elevate you to the next level of gastronomical delights.  Whatever is actually being smothered is somewhat incidental.  Here, however, the pork medallions are as tasty as the sauce. 

Often with following the paleo, you will miss out on the breaded items.  But, with the use of almond flour, we can replicate the breaded taste without the unhealthy rubbish that comes with it.  In this recipe, the almond flour is kept super simple; just salt and pepper are used to enhance the pork flavour’s natural deliciousness.  The sauce uses onions and mushrooms for flavouring, and they cannot really be omitted, but their inclusion is minimal enough for low carb dieting.  Should you not care about low carb, you can easily double the amounts of onions and mushrooms for more substance within the recipe if you wish.  However, for the recipe’s overall flavour, it is unnecessary – it is delicious as is.

I Recommend This For: Paleo Low Carb Smothered Pork Medallions

Usually, you would see this kind of main dish on mashed potato, rice or pasta to make use of the lovely sauce.  We have our own delicious and far healthier options to consider. 

First, I will make some paleo and paleo-ish choices because there are many, and they are varied.  You could make some Cabbage Wheels, it’s an oven roast recipe to completely free up your hob.  Place the Cabbage Wheels on the bottom of your plate, then the pork, and finally the sauce over the finished product.  On the hob options include Mashed Cauliflower or Simple Fried Cauliflower Rice, while a super quick microwave-only alternative would be Courgette Noodles/Zoodles.  Also, think about adding in some Banana Quiche Squares on the side as well.  Or, perhaps, finish it all off with Carl’s Mixed Berries on Coconut Cream or Mango Pudding with Coconut Cream to use up any leftover coconut cream you might have.  Both desserts can be made in advance and left in the fridge till you need them.

Keto and Atkins’ Maintenance can make use of the Simple Fried Cauliflower Rice; the whole meal will be 10g of net carbs if you use double cream over coconut cream, 11g if you don’t.  Keto-ians will need to compensate with other meals in the day by choosing higher fat foods like the Goats’ Cheese and Mixed Pepper Frittata for lunch; for Atkins’-ers, it won’t be necessary. 

Both diets can use courgette noodles (English) or zoodles (American), or Mashed Cauliflower.  For keto, this will mean 11.5g net for the whole meal using the courgette, while the Mashed Cauliflower comes in a little higher at 12.3g net.

And Here It Is: Paleo Low Carb Smothered Pork Medallions

cooked pork medallions in a pan with a creamy mushroom sauce and onions
Smothered Pork Medallions
Pork medallions dusted in almond flour and seared in ghee with a creamy delicate sauce of mushrooms and onions.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine Atkins’ Diet: Ongoing and Maintenance, Keto, Paleo, Paleo-ish
Servings 2 people
Calories 803 kcal

Ingredients
  

  • 2 225g pork medallions (about 1/2lb per medallion)
  • 75 g mushrooms (just over half a cup of sliced mushrooms)
  • 50 g onion (about 1/3 cup chopped onions)
  • 60 ml beef stock (1/4 cup)
  • 120 ml coconut cream, use double cream for keto (1/2 cup)
  • 2 tbsp ghee
  • 1 clove garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp almond flour

Instructions
 

  • Remove the medallions from the fridge about 30 mins prior to cooking.
  • Slice the mushrooms and dice the onion.
  • Pat the medallions dry and sprinkle equal amounts of salt and black pepper to each side.
  • Using a sieve or your fingers, sprinkle the almond flour equally on all four sides. Pat gently into the meat.
  • Put the ghee into a medium-sized frying pan and turn the heat to medium-high. (I use number 7)
  • When the ghee is bubbling, add the pork steaks and cook 3 minutes on each side. Remove them from the heat, set them aside and cover.
  • Add the onions and mushrooms to the pan. Cook until they are soft, this usually takes less than 5 minutes.
  • Add all the remaining ingredients and stir thoroughly.
  • Turn the heat down to low. (I use number 3)
  • Re-add the pork medallions and spoon the sauce over to thoroughly cover all the meat.
  • Cover the pan and leave to gently simmer for 20 minutes.
  • Serve with the sauce poured over the top of the pork medallions.

Notes

Net Carbs: 7.4g
Net Carbs using double cream instead of coconut cream: 6.4g

Nutrition

Serving: 397gCalories: 803kcalCarbohydrates: 10.5gProtein: 71gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0gCholesterol: 203mgSodium: 1357mgPotassium: 1296mgFiber: 3gSugar: 5gVitamin A: 222IUVitamin C: 6mgCalcium: 55mgIron: 4mg
Keyword almond flour, coconut cream, garlic, mushroom, onion, pork
Tried this recipe?Let us know how it was!

A Little About Us: Alex, Carl, Isla and Taran

Last week I passed my Teach English as a Foreign Language Course; since then, I would like to say I dusted off my CV, aced an interview, and am now surging ahead with a new job.  Unfortunately, no, because things are never that simple, are they?  

After much consideration, we have concluded that the only place I would be able to work teaching online, uninterrupted, was the back room.  This room currently has no internet or door.  With no spare door to hand, we have decided to ‘borrow’ the one from my daughter’s bedroom.  Just until we can get the doors, we are wanting.   My daughter hasn’t used her bedroom since she could get down out of her bed and walk into Mummy and Daddy room to sleep in their bed, so having a door to her room is neither here nor there.  My son, not to be left out, did exactly the same as soon as he could walk as well.   As for the internet, everything is fixed at the front of the flat and very little reaches the back end of our home.  We will need to call our provider and have it all connected up. 

With no great reason to rush anymore, my CV is getting worked on casually and with much frustration.  Who can remember what they were doing 20 years ago?

Meanwhile, not one to waste my time, I decided to get along with all the domestic things that are needed around my apartment that I have, quite frankly, just been far too busy to do for the last five months.  My husband got roped in to contribute.  Now back in merry old England, the height of sophistication is to own an actual house plus a back garden and hopefully a front one too as a little home of one’s own.  At no point in my life in England did I ever live in an apartment, although I believe they are becoming more and more common as the years pass by.  In Malta, it is the norm to live in apartments, and, as long as you have a chair you can move outside when the sun goes down to share gossip with “Carmen from next door”, no one particularly cares about having a garden.  Living in an actual house with rooms upstairs and downstairs is not so common.  I have found this apartment living brings with it the good and the bad, and it certainly makes you inventive with your storage space.  To this end, my ever-laid-back husband, Carl, was assigned to put up some shelves – wasn’t that fun for him?! 


Comments welcome!

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