Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (keto, low-carb) ready in about 45 minutes blends softened cream cheese, shredded mozzarella cheese, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Pork Medallions with Mushroom Cream Sauce keto?

Yes — this recipe is tagged keto, low-carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes