Pork Cutlets With Normandy-Style Mushroom And Applesauce

• 1 pork tenderloin (500 to 600 g)
• 50 g unsalted butter (clarified is best)
• 2 tablespoons shallots, chopped
• 225 g white mushrooms or 225 g brown button mushrooms
• 2 mcintosh apples, diced
• 125 ml cider or 125 ml dry white wine
• 50 ml 15% cream
• salt and pepper
• 2 tablespoons chives, chopped

1. Cut pork tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. Sear in hot butter for 1 minute per side. Set aside and keep warm.
2. Add shallots and mushrooms to skillet and brown for about 3 minutes. Add diced apples and deglaze with cider. Reduce liquid by half then add cream, salt and pepper. Reheat pork cutlets in sauce preparation.
3. Arrange pork over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. Serve with seasonal vegetables or pearl barley.

pork tenderloin, unsalted butter, shallots, white mushrooms, apples, cider, cream, salt, chives

Taken from www.food.com/recipe/pork-cutlets-with-normandy-style-mushroom-and-applesauce-276696 (may not work)