Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions filled with melted cheese and topped with a savory mushroom cream sauce, perfect for a keto-friendly dinner. This French-inspired keto recipe (low-carb), ready in about 45 minutes, pairs pork tenderloin medallions, cream cheese, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Using a small knife, create a pocket in each of the 4 pork tenderloin medallions about 1/2 inch deep.
  2. Step 2: Mix 1/4 cup softened cream cheese with 1/4 cup shredded mozzarella cheese. Stuff each pork medallion pocket evenly with the cheese mixture.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork medallions for 3 minutes per side until golden brown.
  4. Step 4: Transfer the skillet to the oven and bake for 12-15 minutes until the pork reaches an internal temperature of 145°F. Remove pork and tent with foil to rest.
  5. Step 5: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 cup sliced mushrooms and 2 minced garlic cloves, sautéing for 4-5 minutes until mushrooms soften.
  6. Step 6: Pour in 1/2 cup heavy cream, add 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 3-4 minutes until the sauce thickens.
  7. Step 7: Serve the pork medallions topped with the creamy mushroom sauce.

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