Saturday, June 03, 2017

Swiss Hibiscus: Émincé de Porc à la Zurichoise (Sliced Pork Zurich-style)

It's confession time.  Let's just start with me saying that I rather dislike Guy Fieri.  He's just...too much.  Like he's trying too hard.  And his food is trying too hard.  Blah.  But I still find myself watching Diners, Drive-Ins and Dives with an excitement that borders on disturbing.  I love seeing what neat little hole-in-the-wall he digs up from viewers recommendations.  And one day recently, he went to this cute little Swiss restaurant, and the cute daughter of the original owner made some delicious Swiss food on camera.  And then I had a powerful need to eat that delicious Swiss food, convinced it couldn't be as awesome as it looked.  Oh, but it is.  I could eat this EVERY DAY.  Super tender pork, rich sauce, and my favorite addition (after bacon), mushrooms.  Gosh, I wish I lived in Portland, but this will have to do.

Émincé de Porc à la Zurichoise (Sliced Veal Zurich-style)
From Swiss Hibiscus restaurant in Portland, OR, as seen on Diners, Drive-Ins and Dives

1 pound white mushrooms, sliced
4 tablespoons canola or vegetable oil
1½ cups demi glace brown sauce
1¼ pounds pork tenderloin, sliced into thin 1x2-inch strips
2 teaspoon salt
1 teaspoon white pepper
¼ cup all-purpose flour
¼ cup finely minced onions
¼ cup white wine
½ cup heavy cream
1 tablespoon finely chopped curly parsley

Sauté the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes.  Set aside.

Heat the demi glace brown sauce per package directions (method may vary slightly depending on brand). Sprinkle the pork strips all over with the salt, white pepper, and flour. Toss gently to evenly coat.

Heat a large sauté pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and sauté until cooked through, 3 to 5 minutes. Remove from pan and set aside.

Add the onions and mushrooms to the pan and sauté for 30 seconds to 1 minute. Add the white wine, brown sauce, and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking. Garnish with chopped parsley.

Makes 4 servings

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