Keto Pork Skillet with Creamy Gruyère, Fennel, and Wilted Spinach

Instructions

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   1. Pat the pork loin medallions dry with paper towels and season both sides with salt, black pepper, and garlic powder.

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   2. Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and 1 tablespoon of butter. Sear the pork for 3-4 minutes per side until well browned and it reaches a safe internal temperature of 145°F/63°C. Transfer to a plate and keep loosely covered.

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   3. In the same skillet, reduce to medium heat and add the remaining tablespoon of butter. Add the fennel and shallot and cook for 4-5 minutes until softened and lightly golden.

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   4. Add the chopped garlic and fresh thyme. Cook for 30 seconds, stirring, until fragrant.

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   5. Pour in the dry white wine and scrape up the browned bits from the bottom of the skillet. Cook for 2 minutes until slightly reduced. Add the chicken broth and Dijon mustard, stir well, and cook 2 minutes more.

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   6. Lower the heat to medium-low and stir in the heavy cream. Cook for 2-3 minutes without letting it boil hard. Add the grated Gruyère gradually, stirring until the sauce is smooth and creamy.

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   7. Add the fresh spinach and lemon zest. Cook for 1-2 minutes until the spinach wilts but still looks vibrant.

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   8. Return the pork and any juices from the plate to the skillet. Cook for 2-3 minutes more, spooning the sauce over the meat, until everything is hot and the sauce has thickened slightly. Adjust salt if needed and serve immediately.

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   9. If you want to keep the dish warm before serving, place it in a preheated oven at 200°F/95°C for up to 10 minutes, lightly covered so the sauce does not dry out.