Shelly's Recipe

TUSCAN PORK CUTLETS WITH PANCETTA & MUSHROOMS

Category: Pork

8-10 oz pork tenderloin cutlets
Tuscan Grill Rub to taste, or pinches of cumin, rubbed sage, fine sea salt and black pepper
Superfine flour, as needed
1/4 cup minced Pancetta
1 tbsp minced shallots
Extra virgin olive oil
1/2 cup crimini mushrooms, sliced or diced
2-3 tbsp Vermouth
3/4 cup chicken stock
1/2 tsp rubbed sage
1 tbsp Superfine flour

Preheat a heavy skillet over a medium high flame. Season cutlets to taste and then dust in superfine flour. Sear seasoned cutlets quickly in 1 tbsp olive oil; remove cutlets and reserve.

Add shallots and minced pancetta to pan and sauté about 2 minutes. Add mushrooms and another splash of oil if needed. Cook until the mushrooms liquid evaporates. Add a splash of Vermouth and when almost gone, add stock and pinches of seasonings to taste. Simmer to reduce slightly and then add superfine flour. When thick, add back pork cutlets and simmer to finish through. Serve with pasta, rice or potatoes. Serves 2-3