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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings The following items or measurements are not included below: 1 pork tenderloins cider
Calories 166
Calories from Fat 116		(69%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 10mg		0%
Potassium 292mg		8%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 2.3g	9%
	Sugars 8.2g
Protein 2.5g		5%
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Pork Cutlets With Normandy-Style Mushroom and Applesauce

Recipe #276696 | 15 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Boomette
Jan 7, 2008

This recipe comes from the market Loblaws in Montreal.

SERVES 4 (change servings and units)

Ingredients

1 pork tenderloin (500 to 600 g)
50 g unsalted butter (clarified is best)
2 tablespoons shallots, chopped
225 g white mushrooms or brown button mushrooms
2 macintosh apples, diced
125 ml cider or 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.

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Featured Reviews for This Recipe

From: WiGal

On Oct 16, 2009

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!

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From: Sage

On Jul 21, 2008

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

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