Tuesday, January 4, 2011

Pork Tenderloin Schnitzel with Potatoes

Another quick, no-pain meal. From prep to plating in under half an hour. For two of us I just peeled and cubed 1 Yukon Gold and 1 sweet potato and started boiling them while I halved Cremini mushrooms and sauté them in a bit of butter. Meanwhile I cut 4 slices from center part of pork tenderloin about 2” thick and pounded them to about 3/8” thickness for quick cooking. They were seasoned on both sides with salt, pepper and “Herbes de Provence”. Then they hit hot frying pan with grape oil, flipped over after 2 minutes and cooked another 2 minutes. Meal ready for plating. I could have done it with rice (more time) or even pasta like orzo, again, longer time to cook. This is very easy and tasty quick meal. It will come very handy on busy days.

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