This is a wonderfully rich tasting, but surprisingly light main dish that is perfect for company. Recently, I discovered another low-carb pasta that is delicious and much lower in carbohydrates than any I've ever tried, plus it has more fiber than whole wheat. It isn't often I splurge and eat pasta, but the nutritional content of Carba-Nada might just permit an occasional pasta meal to fit into my diet again! (If you can't find Carba-Nada, use Dreamfield's brand which is found in most supermarkets in the pasta aisle.)Pork tenderloin is a lean meat and, when pounded into medallions, is quick cooking while remaining moist and incredibly tender. The sauted vegetables in this dish add a wonderful flavor to the creamy pan sauce. The leeks have a very mild onion taste without being too bold or overpowering and I find mushrooms to always be the perfect companion for sour cream. This recipe would be equally delicious made with turkey cutlets, chicken or even sole. I hope you'll give this savory, saucy meal a try soon and let me know what you think.
Pork Tenderloin with Leek and Mushroom Pan Sauce
served with Low-Carb Pasta
(Makes 4 servings)
1 pound pork tenderloin
Salt and freshly ground pepper
½ cup panko (Japanese bread crumbs)
2 teaspoons parsley, finely chopped
2 tablespoons olive oil
1 leek, white and light green portion, sliced
1½ cups mushrooms, sliced
2 teaspoons all-purpose flour
2 teaspoons Worcestershire sauce
2 tablespoons Marsala wine
½ cup + chicken stock
3 tablespoons light sour cream
6 ounces reduced-carb pasta (I suggest Dreamfield's or Carba-Nada)
1. Slice pork tenderloin into eight 1¼" slices and place cut side down onto plastic wrap. Cover with another piece of plastic wrap and pound each slice until about ½" thickness. Season both sides with salt and pepper.
2. In a 1 cup measure, place 2 teaspoons Worcestershire, 2 tablespoons Marsala wine, and enough chicken stock to reach ¾ cup mark; stir and set side.
3. If your panko is not finely ground, place it in a food processor and process until finely ground. Add chopped parsley, salt and pepper to season breadcrumbs. Lightly dredge pork tenderloin medallions in seasoned panko crumbs; set aside.
4. Boil water for pasta and prepare as directed on package. (If using Carba-Nada brand, it takes about 5 minutes, so add pasta to boiling water after pork medallions are browned and you are preparing pan sauce.)
5. Heat olive oil in a skillet over medium-high heat. Cook pork medallions about 3-4 minutes per side, until nicely browned. Remove to serving platter and cover with foil to keep warm.
6. Add leeks, mushrooms and a small amount of the chicken stock mixture to deglaze the bottom of the pan, stirring to loosen any brown bits from bottom of skillet. Saute leeks and mushrooms until beginning to soften, about 3 minutes. Sprinkle vegetables with 2 teaspoons of flour and cook for another minute. Add remaining chicken stock mixture to pan and stir to combine. Cook until bubbly and slightly thickened. Remove from heat and add light sour cream to sauce and stir until smooth and creamy.
7. Divide pasta equally among four serving plates. Top each with two pork medallions. Divide and spoon mushroom sauce equally over each.
Nutritional Information per serving with low-carb pasta: 369.7 calories, 33.1 g carbohydrate, 11.8 g total fat, 2.6 g saturated fat, 5.3 g fiber, 32.3 g protein.
Nutritional Information per serving of meat and sauce (no pasta): 264.7 calories, 15.1 g carbohydrate, 11 g total fat, 2.6 g saturated fat, 0.8 g fiber, 23.3 g protein.
Original recipe by Kathy Sheehan, copyright 2009
(Makes 4 servings)
1 pound pork tenderloin
Salt and freshly ground pepper
½ cup panko (Japanese bread crumbs)
2 teaspoons parsley, finely chopped
2 tablespoons olive oil
1 leek, white and light green portion, sliced
1½ cups mushrooms, sliced
2 teaspoons all-purpose flour
2 teaspoons Worcestershire sauce
2 tablespoons Marsala wine
½ cup + chicken stock
3 tablespoons light sour cream
6 ounces reduced-carb pasta (I suggest Dreamfield's or Carba-Nada)
1. Slice pork tenderloin into eight 1¼" slices and place cut side down onto plastic wrap. Cover with another piece of plastic wrap and pound each slice until about ½" thickness. Season both sides with salt and pepper.
2. In a 1 cup measure, place 2 teaspoons Worcestershire, 2 tablespoons Marsala wine, and enough chicken stock to reach ¾ cup mark; stir and set side.
3. If your panko is not finely ground, place it in a food processor and process until finely ground. Add chopped parsley, salt and pepper to season breadcrumbs. Lightly dredge pork tenderloin medallions in seasoned panko crumbs; set aside.
4. Boil water for pasta and prepare as directed on package. (If using Carba-Nada brand, it takes about 5 minutes, so add pasta to boiling water after pork medallions are browned and you are preparing pan sauce.)
5. Heat olive oil in a skillet over medium-high heat. Cook pork medallions about 3-4 minutes per side, until nicely browned. Remove to serving platter and cover with foil to keep warm.
6. Add leeks, mushrooms and a small amount of the chicken stock mixture to deglaze the bottom of the pan, stirring to loosen any brown bits from bottom of skillet. Saute leeks and mushrooms until beginning to soften, about 3 minutes. Sprinkle vegetables with 2 teaspoons of flour and cook for another minute. Add remaining chicken stock mixture to pan and stir to combine. Cook until bubbly and slightly thickened. Remove from heat and add light sour cream to sauce and stir until smooth and creamy.
7. Divide pasta equally among four serving plates. Top each with two pork medallions. Divide and spoon mushroom sauce equally over each.
Nutritional Information per serving with low-carb pasta: 369.7 calories, 33.1 g carbohydrate, 11.8 g total fat, 2.6 g saturated fat, 5.3 g fiber, 32.3 g protein.
Nutritional Information per serving of meat and sauce (no pasta): 264.7 calories, 15.1 g carbohydrate, 11 g total fat, 2.6 g saturated fat, 0.8 g fiber, 23.3 g protein.
Original recipe by Kathy Sheehan, copyright 2009
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