Ed. Note: This recipe uses cooked pork tenderloin prepared from this recipe.
The second dinner calls for getting a little creative, as the remaining tenderloin is cut into medallions, lightly breaded, and crisped—my interpretation of schnitzel. The breaded pork medallions are then served with mashed potatoes and a quick mushroom gravy.
For the Mashed Potatoes
1 pound Yukon Gold potatoes, skin-on, cut into 2-inch pieces
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For the Pork Medallions
1/4 cup extra-virgin olive oil
2 eggs, beaten
2 tablespoons milk
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt, plus more to taste
1 cooked pork tenderloin (reserved from Meal 1), cut crosswise into 1/2-inch thick rounds
2 tablespoons salted butter
8 ounces sliced baby bella mushrooms
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley, for garnish
1 lemon, cut into wedges, for garnish
1.Make the mashed potatoes: Put the potatoes in a medium saucepan and add water to cover. Cover the pot and bring to a boil over medium-high heat, then reduce the heat to maintain a low boil and cook for 10 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and return them to the pot.
2. Add the cream, butter, salt, and pepper to the pot with the potatoes. Using a potato masher or a handheld mixer, mash the potatoes until smooth and well combined with the other ingredients. Keep warm until ready to serve.
3. Make the pork medallions: In a large skillet, heat the olive oil over medium heat.
4. In a small bowl, whisk together the eggs and milk. In a separate small bowl, whisk together 1/4 cup of the flour and 1/2 teaspoon of the salt. Working in batches, dip the pork rounds in the egg mixture, letting any excess drip off, then dredge them in the flour mixture to coat. Add the breaded pork to the hot oil and sear for 2 to 3 minutes, until a nice brown crust forms on the bottom, then flip and sear for 2 to 3 minutes on the second side. Transfer the pork medallions to a plate and repeat to bread and fry the remaining pork.
5. Once all the pork is cooked, drain the excess oil from the pan and melt the butter over medium heat. Add the mushrooms, wine, and remaining. teaspoon salt. Cook, stirring occasionally, for 10 minutes, or until the mushrooms have reduced in volume by half.
6. In a small bowl, whisk together the remaining 2 tablespoons flour and the broth until smooth. Add the mixture to the pan and stir to combine. Simmer for 5 minutes more, or until the gravy has thickened. Then stir in the cream, thyme, and pepper. Taste and season with additional salt, if needed
7. Divide the mashed potatoes among four plates and top with the pork. Pour over the mushroom gravy, garnish with the parsley and lemon wedges, and serve.
Excerpted from Cook Once Dinner Fix by Cassy Joy Garcia. Copyright 2021 Simon & Schuster
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