We love a dinner that sounds fancy but basically makes itself while we sip wine and judge our neighbors’ landscaping. Pork Zürichoise (say it with us: zoo-ree-kwahz) is Swiss comfort food at its finest — juicy pork, creamy white wine sauce, mushrooms doing their earthy little thing — all cooked in one pan like the weeknight hero it is. This version is a dupe from our favorite local restaurant. It’s the Alps without the airfare.
Pork Zurichoise
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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1 ½ lb pork tenderloin sliced into thin strips
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1 dozen cremini or baby bella mushrooms sliced thin
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1 small onion finely minced
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1 teaspoon demi-glace or beef bullion (for color and flavor)
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¼ cup flour
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1 tablespoon Moxie Garlic & Chive Seasoning
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½ cup white wine
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¾ cup heavy cream
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¼ cup water
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1 tablespoon paprika
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4 tablespoons cooking oil
Directions
In a medium bowl, mix pork slices, Moxie Garlic & Chive seasoning, and flour until combined. Set aside.
In a large skillet or braiser, heat up 1 tablespoon of oil over medium heat. Sautée mushrooms and onions until slightly brown, about 5 minutes. Remove from pan.
Add remaining oil and increase heat to medium-high. Add pork slices in one layer and sear for 1-2 minutes to brown on one side. Saute so pork is nearly cooked through, another minute or two. Remove from the pan and set aside.
Lower heat to medium. Add white wine and stir for about a minute, being sure to scrape up the brown bits from the bottom of the pan. Add the cream, glaze/bullion, paprika and stir well to combine. Cook for about a minute.
Add the pork to the sauce and stir well to combine. The sauce should thicken in about a minute.
Turn off heat. Add the onions and mushrooms to the pan and stir well to combine. Adjust seasoning to taste.
Serve over egg noodles, spaetzle, or with potatoes.