Sandy's December Luncheon 12/05/2013

GERMAN PORK CUTLETS

Slice 1 pork tenderloin, trimmed about 2 pounds.

Salt and black pepper

Sauté 3 Tbsp. vegetable oil, divided

Add 1 cup diced yellow onion

8 oz. button mushrooms, sliced

Deglaze:

½ cup dry sherry

½ cup low-sodium beef broth

½ cup diced Black Forest ham (2oz.)

½ cup heavy cream

Preheat over to 250 ˚

Slice tenderloin into 12 pieces.

Pound pieces between sheets of plastic wrap into ¼ inch-thick

cutlets, using the flat side of a meat mallet; season with salt and pepper.  Sauté cutlets in three batches, In a sauté pan over medium high heat, using 1- Tbsp. oil per batch, until brown, 2 minutes per side.  Transfer cutlets to a baking sheet and keep warm in the oven.  Add onion and mushrooms to the same pan, then sauté until onion softens and moisture evaporates from mushrooms, about 5 minutes. Deglaze pan with sherry and reduce until nearly evaporated.  Stir in broth, ham, and cream; simmer until reduced by half, and bout 5 minutes.  Season the sauce with pepper.  Serve sauce over cutlets.  Makes 4 servings.

SANDY’S DILLED KLUSKI NOODLES

Cook 8 oz. dry kluski noodles

Stir in:

4 Tbsp. unsalted butter, melted

¼ cup chopped fresh dill

1 tsp. paprika

Salt to taste

Cook noodles in a large pot of boiling with salted water according to package directions; drain and return to the pot.  Stir in butter, dill, and paprika season with salt.