Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork Loin Cutlet with Charcutiere Sauce
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- #17301
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 3/4 pound pork loin
salt and pepper, as needed
flour, for dredging
1 1/4 ounce unsalted butter
1 shallot, minced
2 ounces white wine
6 ounces demi-glace
1 tablespoon Dijon mustard
4 cornichons, diced
1/2 teaspoon fresh lemon juice
3/4 ounce butter, diced for finishing
directions
Cut the pork into individual cutlets about 5 ounces each. Season with salt and pepper. Dredge in flour and saute in butter until lightly browned and cooked through. Remove from pan and keep warm.
Add shallots to the pan and saute until translucent. Deglaze pan with white wine and reduce to essence. Add the demi-glace. Whisk to combine and reduce to consistency.
Add mustard, cornichons and lemon juice. Season with salt and pepper to taste. Finish with whole butter and serve the cutlet with the sauce.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
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