Pork in Leek & Mushroom Wine Sauce

Pork in Leek-Mushroom Wine SauceWhen we grill pork chops or pieces of loin, we always throw 8 or more on the grill and freeze the extras for future use.  I made this delicious recipe with smoked pork, but it would be good made with skillet seared pork as well.  🙂  This goes together really fast and is delicious.   This recipe can also be made with grilled or skillet seared chicken breasts.  Those still in the initial 2-week Atkins Induction Phase should omit the wine.  With that caveat, this recipe is suitable for all other phases of Atkins without changes, Keto diets and Primal followers as well. Not suitable for Paleo however.

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16 oz. raw, lean pork loin (or pre-grilled pork chops)

1 T. butter

1 leek, rinsed well and sliced

½ c. white wine (omit if still on Induction)

1   4-oz. can of sliced mushrooms (or fresh), with juice

½ tsp. my Homemade Montreal Steak Seasoning

Dash coarse black pepper

¼ tsp. glucomannan powder (or your favorite thickener)

1 c. heavy cream

¼-½ c. water (or chicken broth for richer flavor) if more sauce needed or you get your sauce too thick.

DIRECTIONS:   In a large skillet, over medium-high heat, melt the butter.  If not using grilled pork, sear the meat on both sides to a nice golden brown and nearly done.  Add the leeks to the pan and saute a few minutes to wilt them down a bit.  Add the spice blend, pepper and wine (if using).  Simmer a few minutes.    Lower heat to lowest setting and add mushrooms with sauce and the cream.  Place lid on pan and simmer for about 15 minutes for meat to fully cook and flavors to develop.  Stir occasionally.  Spoon out about 1/2 cup of the liquid into a small bowl.  Stir the glucomannan into the bowl of sauce.  Slowly add the glucomannon paste back into the skillet gravy, stirring or whisking to prevent lumps.  Stop when it is thick to your preference.  Serve at once with your favorite sides.  I served with steamed cauliflower and green beans.

VARIATION:  Make using seared or grilled chicken breasts or fish filets instead of pork.  Just sear (or grill) in the butter first.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

430 calories

31.5 g fat

5.35 g carbs, 0.62 g fiber, 4.73 g NET CARBS

25.9 g protein

106 mg sodium


2 comments on “Pork in Leek & Mushroom Wine Sauce

  1. Hi Peggy,  Could it possibly be Paleo & would the recipe work if the 1 Cup of heavy cream would be substituted with 1 Cup unsweetened canned coconut cream? Sounds really good! Thank you 🙂 Terry Cantrell  

    Sent via the Samsung GALAXY S®4, an AT&T 4G LTE smartphone

    • I think that will work, but it will certainly have a pronounced coconut flavor. I didn’t think Paleo folks used wine though. Leaving that out also would majorly change the flavor, but maybe end up with a new dish you actually LIKE. So with those changes, yes, it would be OK for Paleo. 😉 Hope you like it as much as we did last night. 🙂

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