Pork Cutlets With Normandy-Style Mushroom and Applesauce

This recipe comes from the market Loblaws in Montreal.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  pork tenderloin (500 to 600 g)
• 50  g unsalted butter (clarified is best)
• 2  tablespoons shallots, chopped
• 225  g white mushrooms or 225  g brown button mushrooms
• 2  mcintosh apples, diced
• 125  ml cider or 125  ml dry white wine
• 50  ml  15% cream
•  salt and pepper
• 2  tablespoons chives, chopped

Directions

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.