Paleo Schweinsgeschnetzeltes

Indulge in the rich, creamy flavors of Paleo Schweinsgeschnetzeltes, a modern twist on the classic Swiss-inspired dish that's tailored for clean, paleo-friendly eating. This hearty one-pan meal combines tender strips of pork tenderloin with sautéed mushrooms, onions, and garlic, all enveloped in a luscious coconut cream sauce infused with Dijon mustard, fresh thyme, and a splash of lemon juice for a bright, tangy finish. Made without dairy or gluten, this dish substitutes traditional cream with velvety coconut cream while maintaining all the satisfying fullness of the original recipe. Perfect for a quick weeknight dinner, it comes together in just 45 minutes and serves four. Garnished with fragrant fresh parsley, it’s a wholesome, flavorful option that pairs beautifully with cauliflower rice or a crisp green salad for a complete paleo meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Pork tenderloin
• 2 tablespoons Coconut oil
• 1 medium Onion
• 2 cloves Garlic
• 200 grams Mushrooms
• 200 milliliters Coconut cream
• 100 milliliters Chicken broth
• 1 tablespoon Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Fresh thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Slice the pork tenderloin into thin strips, about 1 cm wide. Season with salt and black pepper, then set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the pork strips and sear until browned on all sides, about 3-4 minutes. Remove the pork from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of coconut oil to the skillet. Dice the onion and mince the garlic, then add them to the skillet. Sauté for 2-3 minutes until the onion is translucent.

Step 4

Slice the mushrooms and add them to the skillet. Cook for another 4-5 minutes until the mushrooms are softened and slightly browned.

Step 5

Pour in the coconut cream and chicken broth, stirring to combine. Add the lemon juice, Dijon mustard, and fresh thyme. Let the mixture simmer for about 5 minutes to thicken slightly.

Step 6

Return the pork strips to the skillet, stirring to coat them in the sauce. Lower the heat to medium and let the mixture cook for another 5-7 minutes until the pork is cooked through and the sauce has thickened to your liking.

Step 7

Adjust the seasoning with more salt and pepper if needed. Chop the fresh parsley and sprinkle it over the dish before serving.

Step 8

Serve the Paleo Schweinsgeschnetzeltes warm, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1217.1g)

Amount per serving	% Daily Value*
Calories	1874.6

Total Fat 86.8g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 6.6g
Cholesterol 340mg	0%
Sodium 3603.1mg	0%
Total Carbohydrate 136.4g	0%
Dietary Fiber 5.5g	0%
Total Sugars 115.7g
Protein 136.5g	0%

Vitamin D 40IU	0%
Calcium 118.4mg	0%
Iron 7.6mg	0%
Potassium 3856.8mg	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: 41.7%

Protein: 29.2%

Carbs: 29.1%