Keto Pork Tenderloin with Gorgonzola Walnut Sauce over Buttery Cabbage

Instructions

1. 1

   Take the pork tenderloin out of the refrigerator 10 minutes before cooking. Season the medallions on both sides with 3 g of the salt and the black pepper.

2. 2

   Heat a large skillet over medium-high heat and add the olive oil and 15 g of the butter. Sear the pork tenderloin for 2 to 3 minutes per side until well caramelized. Lower the heat to medium and cook 3 to 5 minutes more, or until the center reaches 145°F/63°C. Remove the meat and let it rest.

3. 3

   In the same skillet, add the shallot and cook for 2 minutes. Add the garlic and half of the fresh thyme; cook 30 seconds more, stirring so it does not burn.

4. 4

   Pour in the chicken broth and apple cider vinegar, scraping the bottom of the skillet to release the browned bits. Cook for 2 minutes over medium heat.

5. 5

   Add the heavy cream and Dijon mustard. Cook for 2 to 3 minutes until the sauce begins to thicken. Stir in the gorgonzola cheese until melted. Add the chopped walnuts and cook 1 minute more. Taste and adjust with 1 to 2 g more salt if needed. Keep the sauce over very low heat.

6. 6

   Meanwhile, in another large skillet, melt the remaining 25 g butter over medium heat. Add the green cabbage and the rest of the thyme. Cook for 6 to 8 minutes, stirring often, until the cabbage is tender but still has some texture. Season with the remaining salt.

7. 7

   If you want to keep everything warm before serving, place the pork on an oven-safe dish and cover loosely; hold in a 200°F/95°C oven for no more than 10 minutes.

8. 8

   Serve a bed of buttery cabbage on each plate, top with the pork medallions, and spoon over the creamy gorgonzola walnut sauce.