European Recipe ∞ Swiss-Style Pork Tenderloin

I enjoyed this simple and delicious pork cutlet dish, (Zuri G'schnetzlets), in Switzerland in a home near Zurich. It was one of the few times I enjoyed a meal so much that I insisted on the recipe. Traditionally it's served on a bed of steaming hash browns.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup white wine
• 1 cup heavy whipping cream
• 1 cube chicken bouillon
• 1 pound pork tenderloin, sliced into1/2-inch cutlets
• salt and ground black pepper to taste

Cooking Directions

1. Heat butter over medium-high heat in a large pan. Add onion and garlic; cook and stir until onion is semi-translucent, about 5 minutes. Reduce heat to medium-low and stir in wine, heavy cream, and bouillon.
2. Heat a separate pan over medium-high heat. Season pork with salt and pepper. Sear pork slices in the hot pan, about 2 minutes per side. Transfer pork to cream sauce.
3. Let pork simmer in sauce until slightly pink in the center, 10 to 12 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).

Nutrition Facts

• calories420.4
• carbohydrateContent6.4 g
• cholesterolContent145.8 mg
• fatContent30.5 g
• fiberContent0.5 g
• proteinContent19.3 g
• saturatedFatContent18.3 g
• sodiumContent432.8 mg
• sugarContent1.8 g