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Category: Pork
Prep Time: Cook Time: Total Time:
6 pork tenderloin cutlets, 1 1/2 inch thick
Salt, pepper, flour
4 tablespoons butter
1/2 cup chopped onions
8 peppercorns
1/3 cup vinegar
2 cups heavy cream
1/3 cup Dijon mustard
2 tablespoons butter
1/2 teaspoon salt
Roll pork cutlets between two sheets of wax paper to 1/2-inch thickness. Dust with flour, salt and pepper.
Melt butter in large frying pan and brown cutlets on both sides until thoroughly cooked; remove from pan and keep warm.
Add onions to drippings and cook until transparent. Stir in peppercorns and vinegar and bring to a boil. Remove from heat and stir in heavy cream. Return to heat and cook until thickened. Remove from heat and discard peppercorns. Stir in mustard, butter and salt.
Pour over cutlets and serve immediately.
Makes 6 servings.
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Pork Tenderloin Cutlets With Creamy Mustard Sauce (winner)
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Category: Pork
Prep Time: Cook Time: Total Time:
6 pork tenderloin cutlets, 1 1/2 inch thick
Salt, pepper, flour
4 tablespoons butter
1/2 cup chopped onions
8 peppercorns
1/3 cup vinegar
2 cups heavy cream
1/3 cup Dijon mustard
2 tablespoons butter
1/2 teaspoon salt
Roll pork cutlets between two sheets of wax paper to 1/2-inch thickness. Dust with flour, salt and pepper.
Melt butter in large frying pan and brown cutlets on both sides until thoroughly cooked; remove from pan and keep warm.
Add onions to drippings and cook until transparent. Stir in peppercorns and vinegar and bring to a boil. Remove from heat and stir in heavy cream. Return to heat and cook until thickened. Remove from heat and discard peppercorns. Stir in mustard, butter and salt.
Pour over cutlets and serve immediately.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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