4 1/2-inch slices of pork loin
Salt and black pepper, to taste
5 tablespoons olive oil or bacon fat
1/2 yellow onion, chopped
1 lb. mushrooms, sliced
2 tablespoons flour
1/4 cup red wine or sherry
1 cup beef stock, warmed
2-4 tablespoons heavy cream
2 tablespoons parsley, chopped
Directions:
Pound the pork loin between 2 pieces of plastic wrap, to about
a 1/4-inch thickness. Season both sides of the meat with salt and pepper
and then set aside.
Add remaining oil or bacon fat to the skillet, then sear the pork
on both sides until browned and cooked through.
Remove the meat to a plate, and keep warm.
Stir flour into the remaining fat in the pan to make a roux,
cooking the mixture until it reaches a light brown color, about 3 min.
Add the wine or sherry, and then add the warm stock.
Let the gravy simmer until it reaches desired consistency, then pour in
the cream. Add the mushrooms and onions back to the sauce.
Season with black pepper to taste.
Pour the sauce over the cutlets and serve with parsley to garnish.
