Name: Swiss-Style Pork Tenderloin recipe
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

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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

Nutrition Info

420.4 calories carbohydrate: 6.4 g cholesterol: 145.8 mg fat: 30.5 g fiber: 0.5 g protein: 19.3 g saturatedFat: 18.3 g servingSize: - sodium: 432.8 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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).

Recipe Yield

4 servings

Recipe Note

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.

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