Pork Cutlets With Normandy-Style Mushroom and Applesauce

Total Time
5 mins
10 mins

This recipe comes from the market Loblaws in Montreal.

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  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.