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Swiss-Style Pork Tenderloin

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"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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30 m servings 420
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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).

Nutrition Facts

Per Serving: 420 calories; 30.5 6.4 19.3 146 433 Full nutrition

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