Pork Cutlets With Normandy-Style Mushroom and Applesauce

Total Time
Prep 5 mins
Cook 10 mins

This recipe comes from the market Loblaws in Montreal.

Ingredients Nutrition


  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.
Most Helpful

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!

WiGal October 16, 2009

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

Sage July 21, 2008