Pork Tenderloin Cutlets
with mushroom sauce / dilled red cabbage

Name: Pork Tenderloin Cutlets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 clove Shallots, chopped; 1 lb Mushrooms, any button, sliced (look for pre-sliced to save time); 1 lb Pork tenderloin, sliced on a bias; 1 tsp Salt; 1/2 tsp Garlic powder; 1/2 tsp Black pepper; 3/4 cup Stock, any type; 1 Tbsp Mustard, German-style (plus more for serving; sub Dijon mustard); 1 tsp Bragg's / coconut aminos; 1/2 tsp Arrowroot powder; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 1/2 tsp Thyme, dried; 1/2 head Cabbage, red, chopped (about 16-20 oz for 4 servings; adjust if customizing); 2 cloves Garlic, chopped; 2 tsp Dill, fresh, chopped; 2 Tbsp Butter; 2 Tbsp Vinegar, apple cider; 1 Tbsp Honey

Active: 50 Total: 50

Original GF Paleo Vegetarian

We took inspiration from German jagerschnitzel for these tender, mushroom-topped pork cutlets. Serve them with classic sweet and sour red cabbage, then sit back and say "Prost!"

Ingredients

Metric

Servings:

Pork Tenderloin Cutlets:

Shallots - 1 clove , chopped
Mushrooms, any button - 1 lb , sliced (look for pre-sliced to save time)
Pork tenderloin - 1 lb , sliced on a bias
Salt - 1 tsp
Garlic powder - 1/2 tsp
Black pepper - 1/2 tsp
Stock, any type - 3/4 cup
Mustard, German-style - 1 Tbsp (plus more for serving; sub Dijon mustard)
Bragg's / coconut aminos - 1 tsp
Arrowroot powder - 1/2 tsp
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Thyme, dried - 1/2 tsp

Dilled Red Cabbage:

Cabbage, red - 1/2 head , chopped (about 16-20 oz for 4 servings; adjust if customizing)
Garlic - 2 cloves , chopped
Dill, fresh - 2 tsp , chopped
Butter - 2 Tbsp
Vinegar, apple cider - 2 Tbsp
Honey - 1 Tbsp

Prep

Shallots / Cabbage / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Pork - Slice pork on the bias into ½” / 1.3 cm cutlets. Using a meat tenderizer, flatten the pork cutlets to roughly ¼” / 0.64 cm thick. Season cutlets on both sides with salt, garlic powder, and pepper. (Can be done 1 day ahead)
Dill - Prep as directed.
Make sauce base - Whisk together stock, mustard, aminos, and arrowroot powder.

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Make

Heat a Dutch oven or deep saute pan with butter (portion for cabbage) over medium heat.
When butter is melted and bubbly, add cabbage with a pinch of salt. Saute cabbage until it just begins to soften, 2 to 3 minutes, then stir in garlic. Reduce heat to low and cover with a lid. Simmer the cabbage, covered, until tender, 15 to 18 minutes more. (Stir the cabbage occasionally to prevent sticking. If it seems dry, add a splash of water to the pan.)
While cabbage is cooking, heat a large skillet with cooking oil over medium heat. Add pork cutlets to heated oil and sear until browned on both sides and cooked through, ~1 to 2 minutes per side. Transfer cutlets to a plate and cover to keep warm.
Return pan to heat and add butter (portion for pork tenderloin). When butter is melted and bubbly, add shallots and thyme and saute for 1 to 2 minutes.
Add mushrooms with a pinch of salt and saute until they have released their liquid and are browned and tender, 7 to 8 minutes.
Reduce heat to low and whisk in sauce base. Simmer until the sauce is slightly thickened and the flavors have come together, ~3 to 4 minutes. Taste and season with some salt and pepper, more mustard, or more aminos, if desired.
Return to cabbage and stir in dill, vinegar, and honey. Season to taste with some salt and pepper. Remove from heat and keep covered.
Divide pork cutlets among serving plates and top with mushroom sauce. Serve with red cabbage on the side. Enjoy!

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Pork Tenderloin Cutlets with mushroom sauce / dilled red cabbage