Ingredients
Scale
- 1.5 lbs Pork Tenderloin, sliced into 1-inch medallions
- 1 cup Low-fat Cottage Cheese (blended until smooth)
- 2 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1/2 cup Low-sodium Chicken Broth
- 1 tablespoon Dijon Mustard
- 2 cups Fresh Spinach
- Salt and Pepper to taste
- Optional: Cauliflower rice for serving
Instructions
- Start by patting the pork tenderloin medallions dry with a paper towel. Season both sides generously with salt, pepper, and smoked paprika. In a small blender or food processor, blend the cottage cheese until it is completely smooth and creamy. Set the blended cheese aside. This step is crucial because it ensures your sauce has a luxurious texture without any lumps.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the pork medallions in a single layer. Sear for about 3–4 minutes per side until they develop a golden-brown crust. Once cooked through to an internal temperature of 145°F, remove the pork from the skillet and set it aside on a plate to rest.
- Lower the skillet heat to medium. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and dried thyme. Slowly pour in the blended cottage cheese, stirring constantly. Let the sauce simmer gently for 2 minutes—do not let it boil vigorously, as this can cause the cheese to curdle.
- Add the fresh spinach to the sauce and stir until it wilts. Return the pork medallions and any accumulated juices back into the skillet. Spoon the sauce over the meat and let everything heat through for another minute. Serve immediately over a bed of cauliflower rice or steamed greens for a complete low-carb meal.
- Cook Time: 40 minutes