Pork and Provolone with White Wine and Mushrooms Recipe - Low Carb & Healthy

Low carb recipe for Pork and Provolone with White Wine and Mushrooms which belongs to the Pork and Lamb recipe category.

Ingredients Needed

  1. 2 pounds (910 g) boneless pork loin, in 4 slices about inch (2 cm) thick
  2. 6 ounces (170 g) sliced smoked provolone cheese
  3. 1 tablespoon (15 ml) olive oil
  4. 1 tablespoon (14 g) butter
  5. medium onion, chopped
  6. 4 cloves garlic, crushed
  7. 2 cups (140 g) sliced mushrooms
  8. 1 cup (240 ml) dry white wine
  9. 1 teaspoon chicken bouillon concentrate
  10. Guar or xanthan (optional)

Cooking Instructions

You'll need four pieces of pork loin that are roughly the same shape.

One piece at a time, put the pork in a heavy resealable plastic bag.

Using any heavy blunt instrument that comes to hand (I use a 3-pound dumbbell), pound your pork out until it's between inch (6 mm) and inch (1.

3 cm) thick.

Sandwich the sliced smoked provolone between the pounded pieces of pork, using 3 ounces (85 g) in each of two "pork and cheese sandwiches.

" Heat the oil and butter in a big, heavy skillet over medium-high heat and lay the pork-and-cheese sandwiches in it.

Saute for about 5 minutes per side or until golden, turning carefully.

When the pork-and-cheese sandwiches are browned on both sides, add the onion, garlic, and mushrooms to the skillet, scattering them around the pork.

Mix the wine and chicken bouillon concentrate together and pour around the pork.

Cover, turn heat to low, and simmer for 20 minutes.

When time's up, lift the pork-and-cheese sandwiches out with a spatula, put them on a platter, and cover with a lid to keep warm.

Now turn up the heat under the skillet and let the sauce boil hard for about 5 minutes?you want just cup (120 ml) or so of liquid left among the mushrooms and onions.

Thicken this a trifle with guar or xanthan if you like, but it's not essential by any means.

Scrape the mushrooms, onions, and sauce over the meat and cheese and cut in portions to serve.

Serving Yield

Yield: 6 servings

Nutrition Information

Each with 39 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs.