Pork Quick Main

Pork with beurre meuniere and mushrooms

Name: Pork with beurre meuniere and mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 (about 650g total) pork fillets; 60g unsalted butter, chopped; 3 large eschalots, finely chopped; 200g Swiss brown mushrooms, cut into wedges; 1/3 cup (80ml) dry vermouth; 1 cup (250ml) chicken stock; Juice of 1 small lemon (or to taste); 1/2 cup roughly chopped flat-leaf parsley

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Ingredients (8)

2 (about 650g total) pork fillets
60g unsalted butter, chopped
3 large eschalots, finely chopped
200g Swiss brown mushrooms, cut into wedges
1/3 cup (80ml) dry vermouth
1 cup (250ml) chicken stock
Juice of 1 small lemon (or to taste)
1/2 cup roughly chopped flat-leaf parsley

Method

1.

Slice pork 3cm-thick on an angle, then flatten using a meat mallet until slices are 5mm-thick. Season with salt and pepper.
2.

Melt a third of the butter in a large frypan over medium-high heat until frothing. In batches, cook pork for 1-2 minutes, turning, until browned and just cooked. Transfer to a warm plate and cover with foil while you make the sauce. Add half the remaining butter and eschalots to the same pan.
3.

Stir over medium heat for 2 minutes or until soft. Add mushrooms and cook for a further 2 minutes, then add vermouth and simmer for 2 minutes. Add stock and juice, and simmer for 4-5 minutes until reduced by two-thirds. Stir in parsley and remaining butter, and season to taste. Serve with pork.