Pork Cutlets With Normandy-Style Mushroom and Applesauce

Name: Pork Cutlets With Normandy-Style Mushroom and Applesauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
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

Submitted by Boomette

"This recipe comes from the market Loblaws in Montreal."

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photo by Rob-ster

Ready In:: 15mins
Ingredients:: 9
Serves:: 4

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

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.
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.
Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.

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Reviews

Healthy for a meat recipe. Mildly noticeable apple taste, not too sweet like some, very good! Moist chops-- love the sauce. I used cider for the reduction and added a heaping quarter teaspoon of black pepper to this (DH and I love black pepper). I used fat free half and half. Your timing directions were right on the button except I take longer than 5 minutes for the prep but am slow. Served a grain pilaf with it. Made for Theirs, Yours, & Mine game. Thanks Boomie for another great recipe!

WiGal
This was really good! I did add some crushed garlic. I also made everything in the morning. After the meat was browned I place it in a casserole; then covered it with the mushroom sauce and finished off in my toaster oven for 45 minutes. It was super good. I served it with Rice Pilaf.I will make this again; always looking for good recipe for pork tenderloin.Thanks for posting. I made this for Phot Tag. Rita

Sageca

RECIPE SUBMITTED BY

Boomette

248

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