Pork With Lots Of Zeal

This is a dish I made a few times about 30 years ago. It was in a milk calendar that had recipes for every month. The recipe was “veal with lots of zeal”. I never made the actual recipe because I immediately modified it to use pork tenderloin and also changed other parts of it. Over the years I found out it was a old Swiss recipe, Zurich style veal. Which is really just a Swiss stroganoff. When I read the original recipe I found some of my modifications were in the original. Things like the 6 cloves of garlic. The original was veal which is something I don’t eat. That’s just a personal thing with me, I am not saying there is anything wrong with veal. I just like things with strong flavours and veal doesn’t have really any flavour. This is another recipe that I don’t know why I stopped making, it just got parked. I buy pork tenderloin often and like trying different things with it. The  recipe is just to good to have been park for this long. This is a great meal to serve as a company meal. You just need to double or triple it as needed. Since it’s pork tenderloin it cooks quickly, so everything needs to be ready when you start. We served it with buttered broad noodles (Mar.2019) And a salad, but you could have it with potatoes and a vegetable.

1/2 pork tenderloin cut in 1/4 inch slices

1 tablespoon flour

salt and pepper to taste

6 cloves garlic minced

1/2 onion finely diced

1 teaspoon paprika

8 mushrooms thinly sliced

1 and 1/2 tablespoons butter

1/2 cup white wine

1/2 cup whipping cream

1 tablespoon beef broth

1/4 cup chopped parsley plus a little for garnish

1 teaspoon lemon juice

Mix pork with flour, paprika, salt and pepper. Preheat a frying pan on medium high heat, add 1/2 tablespoon butter, when butter starts to brown add the pork. Fry for 2 minutes stirring often, remove from pan and set aside. Put mushrooms, onions, garlic, salt and pepper in the pan with 1 tablespoon butter, cook for 3 minutes stirring often. Add the pork, white wine, beef broth, parsley cook until wine is evaporated. Add the whipping cream, turn the heat off and stir for 1 minute. Add the lemon juice , stir and serve.