Pork Cutlets with Rosemary Dijon Sauce

By á-47

Ingredients

• 1 1/2 lb. pork tenderloin, trimmed
• 1/2 tea. salt
• 1/2 tea. pepper
• 1 Tbsp. vegetable oil
• 1 1/2 cups heavy whipping cream
• 2 Tbsp. whole-grain Dijon mustard
• 1 Tbsp. minced fresh rosemary

Preparation

Step 1

Cut pork into 1" thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2" thickness using a rolling pin or a meat mallet. Sprinkle pork with salt and pepper.

In a large skillet, heat oil over medium high heat. Add pork, in batches if necessary, and cook for 3-4 minutes per side or until browned. Remove from skillet, and set aside.

Add cream, mustard, and rosemary to skillet, scraping browned bits from bottom of pan with a wooden spoon. Bring mixture to a boil; reduce heat and simmer. Return pork to skillet, turning to coat. Cook for 5-6 minutes or until sauce thickens.

Serve with roasted red potatoes and asparagus