Keto Pork Strips Zurich Style
This keto pork strips Zurich style brings the Swiss classic to the table without flour: tender strips of pork tenderloin, a creamy white mushroom and cream sauce with a splash of dry white wine, and fresh parsley. Per serving you get 38 g protein, 42 g fat and 4 g net carbs in 25 minutes, a classic weekday lunch.
Key facts at a glance
- Prep and cook time: approx. 25 minutes, 10 minutes prep, 12 minutes on the stovetop.
- Approx. 4 g net carbs and 42 g fat per serving.
- Ingredients: pork tenderloin, white mushrooms, shallots, butter, dry white wine, cream, parsley, lemon.
- Works as a hearty keto lunch or dinner, the sauce thickens without flour through reduction.
Ingredients
One serving is 180 g pork tenderloin with 100 g white mushrooms and approx. 100 ml cream sauce, intended as a main dish for one adult.
| Amount | Ingredient | Note | ||
|---|---|---|---|---|
| pork tenderloin | trimmed, in 5 mm strips | |||
| trimmed, in 5 mm strips | ||||
| brown white mushrooms (cremini) | in 3 mm slices | |||
| in 3 mm slices | ||||
| shallots | approx. 2 medium, finely diced | |||
| approx. 2 medium, finely diced | ||||
| butter (for searing) | approx. 1.5 tbsp | |||
| approx. 1.5 tbsp | ||||
| butter (for sauce) | approx. 1 tbsp | |||
| approx. 1 tbsp | ||||
| dry white wine | e.g. Riesling or Chasselas | |||
| e.g. Riesling or Chasselas | ||||
| heavy cream (30 % fat) | - | |||
| parsley | approx. 2 tbsp chopped | |||
| approx. 2 tbsp chopped | ||||
| lemon juice | juice of 1/4 lemon | |||
| juice of 1/4 lemon | ||||
| salt | divided between meat and sauce | |||
| divided between meat and sauce | ||||
| pepper | freshly ground | |||
| freshly ground | ||||
Preparation
Cut pork tenderloin into thin strips, sear in batches and set aside. Sweat white mushrooms and shallots in butter, deglaze with white wine, stir in cream, reduce, and return the meat to the pan.
Why these pork strips work well for keto
Pork tenderloin (180 g per serving) provides approx. 38 g protein and 4 g fat, a very lean cut that works perfectly in strips because the cream sauce supplies the fat. Heavy cream (80 g per serving, 30 % fat) adds 24 g fat and approx. 2.5 g net carbs. Butter for searing (15 g) and the reduction add another 12 g fat. White mushrooms (100 g) bring volume and flavor at only 1.3 g net carbs. Overall the serving lands at approx. 4 g net carbs, 42 g fat and 38 g protein for roughly 590 kcal. Classic Zurich style strips are thickened with flour (3 tbsp is about 16 g carbs), the keto version thickens through cream reduction instead.
Source: USDA FoodData Central, Pork, fresh, loin, tenderloin, raw , USDA, Cream, fluid, heavy whipping
How does the sauce thicken without flour?
Classic Zurich strips are bound with a roux, which adds starch. In the keto version two mechanisms take over: first, the cream reduction (5 to 7 minutes over medium heat until it has thickened by about a third, which concentrates milk proteins and fat). Second, cooking the white mushrooms along with it, since they release starch-like polysaccharides. The result is a creamy but not gluey sauce. If you want it even thicker, stir in 1/4 tsp xanthan gum at the end, which adds extra binding without carbs.
Is dry white wine okay on keto?
Yes, at the 60 ml per serving used here. Dry white wine (for example Riesling, Chasselas, Pinot Blanc) contains about 0.5 g residual sugar and 0.2 g other carbs per 100 ml. 60 ml therefore deliver under 1 g net carbs, and during the reduction the alcohol evaporates almost completely (after 5 minutes of simmering less than 10 % remains). If you want to cook completely alcohol free, replace the wine with 60 ml clear chicken broth and add 5 ml lemon juice.
How do I serve and vary the pork strips?
Classically Zurich style strips are served with rösti, on keto cauliflower mash, celeriac fries or a portion of creamed spinach are a great match. From experience: only let the meat warm through briefly once it is back in the sauce, pork tenderloin turns dry if it cooks longer than 2 minutes in the hot sauce.
Meal prep: storage and reheating
The pork strips keep for 2 days in the fridge in an airtight container. Reheat gently in a skillet over low heat (no boiling) with 1 tbsp of cream so the sauce does not break. Microwave only at 600 W in two 60-second intervals, stirring in between. Freezing is not recommended because the cream sauce curdles after thawing.
Variation without pork tenderloin
Instead of pork tenderloin you can use veal cutlets (classically veal is the original Zurich recipe), turkey breast or chicken breast, all cut into 1 cm thick strips and seared the same way. Vegetarian: 250 g king oyster mushrooms in strips instead of meat, the firm bite gives a similar mouthfeel, the serving macros then come to approx. 6 g net carbs, 38 g fat and 9 g protein.
Which tips help with keto pork strips?
- Put the pork tenderloin in the freezer for 15 minutes before cutting, then you can slice clean 5 mm strips.
- Fill the pan in two or three batches, too much meat at once drops the temperature and the meat turns gray instead of brown.
- Add the white mushrooms dry to the hot pan (before the butter), they release water that evaporates, then add the butter.
- Only stir in the cream after the white wine has reduced, otherwise it curdles from the acid.
- Return the meat to the sauce at the very end, only warm it through for 1 to 2 minutes or the tenderloin will dry out.
Nutrition values
| Nutrient | Per 100 g | Per serving | Keto context |
|---|---|---|---|
| Calories | approx. 165 kcal | approx. 590 kcal | Filling main dish; energy from cream, butter and tenderloin. |
| Filling main dish; energy from cream, butter and tenderloin. | |||
| Fat | approx. 12 g | approx. 42 g | High share from cream and butter, fits the ketogenic ratio. |
| High share from cream and butter, fits the ketogenic ratio. | |||
| Net carbs | approx. 1.1 g | approx. 4 g | Low; from shallots, white mushrooms and residual white wine. |
| Low; from shallots, white mushrooms and residual white wine. | |||
| Sugar | approx. 0.8 g | approx. 3 g | Naturally from cream (lactose) and shallots. |
| Naturally from cream (lactose) and shallots. | |||
| Protein | approx. 11 g | approx. 38 g | Very high; covers about 25 % of daily protein need for a 75 kg person. |
| Very high; covers about 25 % of daily protein need for a 75 kg person. | |||
| Salt | approx. 0.4 g | approx. 1.4 g | Moderate; from broth and butter, season to taste at the end. |
| Moderate; from broth and butter, season to taste at the end. | |||
Note: Nutrition values are estimated averages per 100 g and per serving and may vary depending on ingredients, brands, portion size, and preparation. They do not replace individual nutrition or medical advice.
FAQ
Which cut of pork works best?
Pork tenderloin is the first choice, tender, lean, done in 1 to 2 minutes. Pork loin steak also works, but needs an extra minute and should be lightly pounded with a meat mallet first. Pork neck or shoulder are too fibrous for strips and would turn chewy. Pork medallions cut from the tenderloin can also be sliced into strips and are sometimes cheaper on offer.
Can I use crème fraîche instead of cream?
Yes, that makes the sauce thicker and tangier, which pairs very well with pork. Crème fraîche (30 % fat) brings slightly more fat but has similar net carbs. Important: do not let it boil, stir it in at the end and only warm it through, otherwise it curdles. Sour cream also works and is a bit leaner (24 % fat).
How does this dish fit into a keto day plan?
With 4 g net carbs and 38 g protein it slots well into lunch or dinner at a daily target of 20 to 30 g carbs and 100 to 150 g protein. A side of creamed spinach (5 g net carbs) or cauliflower mash (3 g net carbs) keeps the meal under 10 g net carbs. If you want a smaller portion, scale the sauce to 1.5x for 2 people, it spreads well.
Are these pork strips suitable for weight loss on keto?
Yes: high satiety from 38 g protein, low carbs, clean insulin profile. If you want to watch calories, cut the cream to 60 g and butter to 10 g, the serving drops to around 500 kcal with still 36 g protein. The sauce becomes a bit thinner then, which you can rescue with 1/4 tsp xanthan gum.