Low Sodium Schweinsgeschnetzeltes

Elevate your weeknight dinner menu with this Low Sodium Schweinsgeschnetzeltes, a healthier take on the classic German pork dish that doesn’t compromise on flavor. Tender strips of pork tenderloin are seared to perfection and simmered in a creamy, savory sauce made from low sodium chicken broth, white wine, and a touch of heavy cream. Sautéed mushrooms, onions, and garlic add earthy depth, while paprika and freshly chopped parsley provide the perfect finishing touch. Thickened with a cornstarch slurry for a luscious texture, this dish is a heart-smart option without the extra salt. Ready in just 40 minutes, it pairs beautifully with spaetzle, rice, or your favorite side for a comforting, balanced meal that’s both wholesome and indulgent.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams pork tenderloin
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 200 grams, sliced mushrooms
• 250 milliliters low sodium chicken broth
• 150 milliliters heavy cream
• 100 milliliters white wine
• 2 tablespoons cornstarch
• 2 tablespoons water
• 0.5 teaspoon ground black pepper
• 1 teaspoon paprika
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Slice the pork tenderloin into thin strips, approximately 1cm wide.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork strips in batches, searing until they are browned on all sides. Remove pork from skillet and set aside.

Step 3

In the same skillet, add remaining 1 tablespoon of olive oil. Sauté the onions until they become translucent, approximately 3-4 minutes.

Step 4

Add the garlic and sliced mushrooms to the skillet, and cook for another 4-5 minutes until the mushrooms are browned and tender.

Step 5

Deglaze the skillet by pouring in the white wine, scraping up any browned bits on the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly.

Step 6

Return the pork to the skillet. Pour in the low sodium chicken broth and bring to a gentle simmer.

Step 7

Stir in the heavy cream and season with ground black pepper and paprika.

Step 8

In a small bowl, mix the cornstarch with water until smooth. Gradually stir this slurry into the skillet to thicken the sauce, allowing it to cook for another 3-4 minutes until the sauce reaches the desired consistency.

Step 9

Taste and adjust seasoning as necessary, though the low sodium version should avoid additional salt.

Step 10

Garnish the dish with freshly chopped parsley before serving.

Step 11

Serve hot with spaetzle, rice, or your choice of side dish.

Nutrition Facts

Serving size	(1444.4g)

Amount per serving	% Daily Value*
Calories	1811.6

Total Fat 103.7g	0%
Saturated Fat 41.4g	0%
Polyunsaturated Fat 8.4g
Cholesterol 490mg	0%
Sodium 2646.1mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 6.1g	0%
Total Sugars 13.8g
Protein 136.7g	0%

Vitamin D 40IU	0%
Calcium 136.3mg	0%
Iron 8.8mg	0%
Potassium 3898.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 32.7%

Carbs: 11.5%