Pork cutlets with wine sauce
6 servings
40 minutes
Pork cutlets in wine sauce are a dish that combines the rich flavor of juicy pork with the elegance of wine sauce. The roots of this cooking method can be found in Russian cuisine, where meat is often complemented by thick aromatic gravies. Here, the combination of white wine, demi-glace, and Dijon mustard gives the dish subtle spicy notes, while gherkins add a tangy acidity. The cutlets, first fried to a golden crust, soak up the sauce becoming tender and rich. This is the perfect dish for a cozy dinner that doesn't require complex side dishes—fresh bread or mashed potatoes are enough to highlight the depth of flavor. Enjoy this masterpiece with a glass of dry white wine!
1
In a skillet over high heat, heat 2 tablespoons of olive oil. Rub the pork pieces with 2 tablespoons of oil, salt, and pepper. Sear the pork pieces on both sides and place them on a plate. Cover the cooked pork with foil and keep warm.
- Extra virgin olive oil: 6 tablespoons
- Pork tenderloin: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Preparing the sauce. Place the pan used for frying the pork over medium heat. Sauté the finely chopped onion until golden, pour in the wine, and cook for about 5 minutes until most of the liquid evaporates. Add the demi-glace sauce and stir in the butter. Remove the pan from heat, mix in the mustard and sliced gherkins. Season with salt and pepper to taste. Arrange the pork pieces on plates, drizzle with the sauce, and serve. Enjoy your meal!
- Onion: 1 head
- White wine: 1 glass
- Demi-glace sauce: 70 ml
- Unsalted butter: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Cornichons (gherkins): 6 pieces
- Salt: to taste
- Ground black pepper: to taste
