Pan-Fried Pork Fillet with Mushroom and Brandy Cream Sauce
Pork Tenderloin with Brandy Mushroom Cream Sauce and Asparagus
Yes, with a tweak: ensure the sauce is thickened naturally by reduction or heavy cream, not flour or cornstarch. About 5g net carbs per serving, lower than 6 in 10 English dishes.
What it is
Tender slices of pan-fried pork fillet served with a rich, unthickened cream sauce featuring sautéed mushrooms and a hint of brandy. Accompanied by fresh, steamed asparagus.
Key ingredients
Pork fillet (tenderloin), mushrooms (e.g., button, chestnut), heavy cream, brandy, butter, chicken stock, garlic, fresh thyme, asparagus, salt, black pepper.
How to make it keto
Ensure the sauce is thickened naturally by reduction or heavy cream, not flour or cornstarch. Brandy should be a dry variety with minimal sugar. Serve without mashed potatoes or other carb-heavy sides.
Watch out for
Brandy contains minimal carbohydrates but can add up in large quantities; mushrooms have some carbs. Verify no hidden sugars or flour in the sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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