There is still time to celebrate Oktoberfest, even though it is officially over in Munich. This is a meal I love any time of the year. Serve with mashed potatoes and Rotkraut (ha, just buy a jar of Hengstenberg Red Cabbage with apple in the German section of your favorite grocery store).
From Schaller & Weber
4 ½-inch slices of pork loin
Salt and black pepper, to taste
5 tablespoons olive oil or bacon fat
½ yellow onion, chopped
1 lb. mushrooms, sliced
2 tablespoons flour
¼ cup red wine or sherry
1 cup beef stock, warmed
2-4 tablespoons heavy cream
2 tablespoons parsley, chopped
1. Pound the pork loin between 2 pieces of plastic wrap, to about a ¼-inch thickness. Season both sides of the meat with salt and pepper, and then set aside.
2. In a large skillet, saute the mushrooms and onions in 2 tablespoons oil or bacon fat. Once cooked, remove them from the pan and place in a small bowl.
3. Add remaining oil or bacon fat to the skillet, then sear the pork on both sides until browned and cooked through. Remove the meat to a plate, and keep warm.
4. Stir flour into the remaining fat in the pan to make a roux, cooking the mixture until it reaches a light brown color, about 3 minutes. Add the wine or sherry, and then add the warm stock. Let the gravy simmer until it reaches desired consistency, then pour in the cream. Add the mushrooms and onions back to the sauce. Season with black pepper to taste.
5. Pour the sauce over the cutlets and serve with parsley to garnish. Enjoy!