February 06, 2014Valentine's Day is a week from tomorrow. Plenty of time to plan and execute a special meal.
I'll be preparing pork tenderloin cutlets topped with mushrooms and onions in a sherry-creamsauce. Forget the chocolate.
Pork Tenderloin Cutlets
(adapted from Cuisine at Home)
1 pork tenderloin, cut into 12 (or so) ½ inch slices
salt and pepper
2 to 3 tablespoons salad oil
1 cup chopped onion
8oz. mushrooms, sliced (about 2 cups)
1/2 cup dry sherry (not cooking sherry)
1/2 cup chicken broth
1/2 cup chopped ham
1/2 cup heavy cream
1/4 cup chopped fresh parsley, plus more for garnish
Place sliced tenderloin between sheets of plastic wrap and pound each to 1/4 inch thickness. Season cutlets with salt and pepper. Heat a tablespoon or so salad oil in a medium skillet over medium-high heat. Working in batches sear cutlets for 2 minutes on each side then transfer to a plate and cover with foil and keep in a warm (250 degree) oven. Add more oil as needed.
To the same skillet add onion and mushrooms, Cook and stir until vegetables are soft and cooked throughout. Add sherry, deglaze pan and cook until sherry is mostly evaporated. Add broth, ham and heavy cream and cook and stir over medium heat for a few minutes, allowing sauce to reduce slightly. Taste sauce and season with salt and pepper. Stir in parsley. Ladle sauce over warm cutlets and garnish with chopped fresh parsley if desired.
The sauce draws a rich flavor from the sherry and the cream and when paired with the fork tender pork, well that's a match made in heaven.
This easy to make dinner entree is very special occasion. (Serves 4)