John Van House from Core Food Services is here with a recipe for Pork Week, presented by the MN Pork Board.   

Ingredients:

1 each Pork loin       
Salt and Pepper, as needed
1 Tbsp Salad oil                                
2 Tbsp Olive oil                                 
2 Tbsp Shallots, minced                                
2 cloves Garlic, minced                                 
1# Sliced mushrooms                    
1 Tbsp Dijon mustard                                    
2 Tbsp Sherry vinegar                                    
2 Tbsp Chopped parsley               

Method:

• Portion cut the pork loin into thin cutlets
• Preheat a sauté pan over medium high heat.
• Add salad oil to pan when pan is hot.
• Season the pork with salt and pepper and gently place cutlets into pan and sear.
• Flip cutlets halfway through cooking and finish cooking on second side
• Remove cutlets from pan and repeat based on number of cutlets.
• Allow the cutlets to rest while completing the sauce.

For the sauce:

• Return pan to medium high heat and add olive oil.
• Sauté shallots and garlic for 30 seconds
• Add mushrooms and sauté until tender-treat these almost like searing protein-allow them to brown.
• Reduce liquid until almost dry, add mustard and vinegar.
• Reduce the liquid slightly.
• Add parsley.
• Adjust seasonings and top pork with the mushroom vinaigrette.
• Enjoy!