Pork Cutlets With Normandy Style Mushroom And Applesauce
This recipe comes from the market loblaws in montreal.
Steps
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.
Ingredients
pork tenderloin, unsalted butter, shallots, white mushrooms, mcintosh apples, cider, 15% cream, salt and pepper, chives