In a large skillet, heat the avocado oil over medium heat. Add the pork slices in a single layer and cook about 4 to 6 minutes per side, until pork reaches an internal temperature of 150F. Remove and let rest while preparing the mushrooms.
Add the butter to the hot skillet and let melt. Add the mushrooms slices and sauté until golden brown, about 5 minutes. Add the rosemary, garlic, salt, and pepper and cook 1 minute more. Stir in the cream and cook until thickened, another minute or so.
Pour the mushrooms over the pork medallions and serve.
Serves 6. Each serving has 5.23g NET CARBS.Food energy: 222kcal Total fat: 13.84g Calories from fat: 124 Cholesterol: 79mg Carbohydrate: 6.00g Total dietary fiber: 0.77g Protein: 25.50g