Pork Tenderloin Cutlets with Mushrooms

Breaded and pan-fried pork tenderloin cutlets with a mushroom and red wine sauce, served with pasta.

Ingredients

• 1 pork tenderloin (pork fillet)
• 1 cup / 150 g breadcrumbs
• flour (for breading)
• ½ cup / 60 g finely grated Parmesan cheese
• 1 egg
• ½ cup / 120 ml water
• 1 lb / 500 g mushrooms, cleaned
• ½ cup scallions, finely chopped
• 1 clove garlic, finely chopped
• 3 tbsp butter
• ½ cup / 125 ml tomato juice
• ¼ cup / 60 ml red wine
• 2 tbsp sour cream
• ½ tsp salt (or to taste)
• freshly ground pepper (to taste)
• ¼ cup / 60 ml vegetable oil (for frying)
• ¼ cup scallions, finely chopped, as garnish
• 1 lb / 500 g pasta, e.g. pappardelle or linguine

Preparation

1. Cut the tenderloin into 1 in / 2.5 cm thick slices. Pound to ¼ in / ½ cm thick.
2. Lightly beat egg and add water to make egg wash. Combine breadcrumbs and Parmesan cheese.
3. Bread the tenderloin slices: Dip into egg wash, then coat with flour and let dry for a few minutes. Dip into egg wash again, then coat well with breadcrumbs and Parmesan cheese.
4. Set a heavy pan over medium-high heat. Add butter and mushrooms and cook for 5 minutes, turning the mushrooms from time to time. Add scallions, garlic and salt and cook for a few more minutes.
5. Reduce heat, add tomato juice and red wine. Simmer for 15-20 minutes until mushrooms are cooked and soft.
6. Meanwhile, cook the pasta, drain and keep warm.
7. Stir in sour cream. Adjust seasoning with salt and pepper. Keep warm.
8. Set a frying pan over medium-high heat. Add oil. Fry cutlets on both sides until golden brown (about 2-4 minutes per side). Remove from pan, season with salt and keep warm.
9. Serve cutlets with the mushrooms and sauce over the pasta. Garnish with chopped scallions.