This is my take on a very delicious and easy to make restaurant dish.  I started with two pork loin steaks that I cut into three pieces each so they cook a little quicker.  Add freshly ground pepper while cooking and make a delicious pepper sauce to put over the top or return the pork steaks to the pan and smother them in it.  Either way, they are simply delicious and have gone into my “do often” recipe file.

The only real low carb extra in this recipe is the use of a low carb flour for coating the pork and thickening the sauce.  You can omit it completely and just coat the pork with ground pepper, then cook it in butter until it browns and is almost done.  Cook the sauce longer to reduce the liquid until it is thickened.

Cracked Pepper Pork with Mushrooms

3 tablespoons Butter
2 Pork Tenderloin Steaks, cut into three pieces each
Pinch of Salt
2 tablespoons Freshly Ground Peppercorns
2 tablespoon Low Carb Flour
1/4 cup chopped Onion
1 teaspoon chopped Garlic
1/2 cup sliced Mushrooms
1/2 cup Chicken Broth
1 oz. Burgundy Wine (optional)
2 tablespoons Heavy Cream

Put one tablespoon of low carb flour, 1 tablespoon of ground pepper, and 1/4 teaspoon of seasoning salt in a plastic bag and shake it to mix it together. Add the pork pieces and shake to coat with the mixture.

Preheat the oven to 150 to 170 degrees (F). Melt 1 tablespoon of butter in a large pan over medium-high heat. When the butter is melted and just starting to bubble, add the pork and cook until golden crisp on each side. Remove the pork to a sheet of aluminum foil, wrap and put in the oven to keep warm. Add the rest of the butter to the pan, then add the garlic and chopped onion and sauté a few minutes, then add the mushrooms and continue to cook until they are lightly browned. Add the remaining flour and stir to a paste, then add the chicken broth, wine (if you are using it), remaining pepper and heavy cream. Blend together, then bring the heat up to high and continue to cook and stir until the sauce is thickened.

Arrange the pork on the serving plates and spoon the sauce over the top. Add a little more pepper if you wish. You can also put the pork back into the sauce to warm again before serving.

Makes two large servings or three smaller servings.

Nutrition information per large serving:
   Calories: 502.3 Fat: 35.2g Net Carbs: 6.8 g Protein: 37.9 g