Pork Cutlets With Normandy-Style Mushroom And Applesauce - cooking recipe

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

Preparation

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.
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.
Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.