PORK CUTLETS WITH CREAMY MUSHROOM SAUCE

PORK CUTLETS WITH CREAMY MUSHROOM SAUCE image

Categories Pork

Number Of Ingredients 17

Ingredients

Pork:
2 pounds pork tenderloin(s), trimmed of excess fat
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
Sauce:
1 tablespoon olive oil
1 tablespoon butter
8 ounces baby bella mushrooms, stems removed and discard, mushrooms halved
1 medium shallot, finely minced
2 cloves garlic, finely minced
3 tablespoons all-purpose flour
3 cups low-sodium beef broth or stock
1 cup half-and-half
3 tablespoons chopped fresh parsley

Steps:

Directions For the pork, slice the tenderloins into ½-inch pieces. Lightly pound with a mallet or the bottom of a small saucepan inbetween pieces of plastic wrap or inside a thick resealable Ziploc bag until each pieces is about ¼-inch thick. Combine the flour, salt and pepper in a shallow dish. Dredge each piece of pork in the flour mixture on both sides. In a large, 12-inch skillet, heat the butter and olive oil over medium heat until hot and shimmering. Add the pork in a single layer (you may need to do this in batches), leaving a bit of space between each piece, and cook for 3-4 minutes on each side until just cooked through (will register 145 degrees F on an instant-read thermometer). Transfer to a plate and repeat with the remaining pork (adding a little extra butter and olive oil if the skillet is dry). Cover the pork lightly with a lid or aluminum foil to keep warm. Once the pork has all been cooked and transferred out of the skillet, return the skillet to medium heat and add the 1 tablespoon oil and 1 tablespoon butter for the sauce. Add the mushrooms, shallot and garlic. Cook, stirring often, until the mushrooms have softened and are beginning to brown, about 6-8 minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly. The flour should take on some brown color and the mixture should sizzle a bit. Gradually pour in the stock, about ½ cup at a time, deglazing the pan and scraping up any browned bits on the bottom. Continue adding the stock, whisking constantly to avoid lumps and bring the mixture to a simmer. Stir in the half-and-half. Simmer for 5-6 minutes until the sauce has thickened slightly. Transfer the pork to a platter and pour the sauce over the top (some can be reserved to be served separately). Sprinkle with the fresh parsley. Serve the smothered pork over mashed potatoes or cauliflower mash.