Schweinsgeschnetzeltes
Indulge in the hearty flavors of Schweinsgeschnetzeltes, a traditional German dish that transforms tender pork strips into a rich, creamy masterpiece. This recipe combines seared pork tenderloin with earthy button mushrooms and the warmth of sautéed onion and garlic, all bathed in a luscious sauce made from dry white wine, heavy cream, and a touch of Dijon mustard. Seasoned with paprika and finished with fresh parsley and a hint of lemon juice, this comforting skillet meal is perfect for pairing with pasta, rice, or potatoes. Ready in under an hour, Schweinsgeschnetzeltes is an irresistible combination of savory and creamy that’s sure to please at any dinner table. Try this authentic German classic today!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 150 grams, sliced Button mushrooms
- 100 milliliters Dry white wine
- 150 milliliters Heavy cream
- 100 milliliters Chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Slice the pork tenderloin into thin strips, approximately 1 cm thick.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the pork strips to the skillet and cook until browned on all sides, about 4-5 minutes. Remove the pork from the skillet and set aside.
In the same skillet, add the chopped onion and cook until translucent, about 3 minutes.
Add the minced garlic and sliced button mushrooms to the onions, and sauté for an additional 5 minutes until the mushrooms are golden.
Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan, and let it simmer for 2 minutes.
Stir in the heavy cream, chicken broth, and Dijon mustard. Mix well to combine all ingredients.
Reduce the heat to low and let the sauce simmer gently for about 5 minutes, or until it slightly thickens.
Return the pork strips to the skillet, along with any juices. Stir to coat the pork with the sauce.
Season the dish with salt, black pepper, and paprika. Cook for an additional 2-3 minutes, ensuring the pork is cooked through.
Remove the skillet from heat and stir in the lemon juice and chopped fresh parsley.
Serve the Schweinsgeschnetzeltes hot, accompanied by pasta, rice, or potatoes. Enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.0 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3365 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
