Pork Cutlets With Normandy-Style Mushroom and Applesauce |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This recipe comes from the market Loblaws in Montreal. Ingredients:
1 pork tenderloin (500 to 600 g) |
50 g unsalted butter (clarified is best) |
2 tablespoons shallots, chopped |
225 g white mushrooms or 225 g brown button mushrooms |
2 mcintosh apples, diced |
125 ml cider or 125 ml dry white wine |
50 ml 15% cream |
salt and pepper |
2 tablespoons chives, chopped |
Directions:
1. Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm.
2. Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation.
3. Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.
|
|