Instructions

• Cut the pork tenderloin into ½ inch slices or “cutlets.” Season on both sides with salt and Oktoberfest Blend. Place the seasoned cutlets in between sheets of plastic wrap. Pound each cutlet until ¼ inch thin. If time allows, chill in the fridge overnight or early in the day. This “early salting” is a great way to ensure full flavor and tenderness into this lean cut of protein.
• Set up the breading station by using 3 pie tins or shallow bowls. Combine the flour and 1 tsp salt in one tin. Whisk the eggs and lemon juice in the second tin. Combine the bread crumbs and 2 Tbl Oktoberfest Blend in the third tin.
• Heat Canola oil in a large cast iron skillet, about ¼ inch deep. Dredge cutlets into the flour, then egg, then breadcrumbs. Fry in the oil until golden brown, about 4 mins on each side. Work in batches to repeat with all remaining cutlets. Set on a paper towel lined sheet pan. Keep warm in a low oven while preparing the cream sauce.
• For the Cream Sauce: Add the Sage & Wild Mushroom Extra Virgin Olive Oil to a nonstick pan over medium heat. Add the shallots and cook until they soften. Remove from the heat and add in the Brandy or Cognac. Return to heat and cook until the liquid evaporates, 2-3 mins.
• Add the cream and simmer for 5-6 minutes or until the mixture thickens, begins to coat the back of a spoon and leaves a trail as you move a spoon though the mixture.
• Stir in both mustards and simmer for 1 minute. Taste and season with salt and pepper. Garnish with a handful of chopped fresh parsley.