Grenadin de Porc Forestière
Pork Medallions Forestière Style
Yes, with a tweak: ensure the sauce is thickened by reduction, without flour or cornstarch. About 7g net carbs per serving.
What it is
Thick-cut medallions of pork (typically from the tenderloin or loin) pan-seared to perfection, served with a rustic 'Forestière' sauce. This rich sauce features a medley of wild mushrooms (or a blend of cultivated and wild), crispy lardons (bacon), sautéed shallots, and a hint of cream or brandy-infused pan juices.
Key ingredients
Pork tenderloin or loin, mixed fresh mushrooms (e.g., girolles, cremini, oyster), lardons (bacon), shallots, garlic, dry white wine or brandy, chicken broth, heavy cream, butter, olive oil, fresh parsley, salt, black pepper.
How to make it keto
Ensure the sauce is thickened by reduction, without flour or cornstarch. Served without traditional high-carb sides such as potatoes or pasta.
Watch out for
Natural sugars in mushrooms and shallots; residual carbohydrates from wine or brandy; potential flour in commercial chicken broth.
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.
More on the French menuAll 1,053 French dishes ›
