Pork Cutlets with Rosemary Dijon Sauce

By ccavaletti

Ingredients

• 1-1/2 lbs pork tenderloin, trimmed
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 Tbsp vegetable oil
• 1-1/2 c heavy whipping cream
• 2 Tbsp whole-grain Dijon mustard
• 1 Tbsp minced fresh rosemary

Preparation

Step 1

Cut pork into 1-inch-thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a rolling pin or 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 to 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 to 6 minutes or until sauce thickens. Serve immediately.

From Cooking with Paula Deen