📝 About This Recipe
Transport your senses to the heart of Switzerland with Zürcher Geschnetzeltes, a legendary dish from the German-speaking region of Zurich. Traditionally made with veal but equally spectacular when prepared with tender pork tenderloin, this dish features thinly sliced meat bathed in a luxurious white wine and mushroom cream sauce. It is the ultimate comfort food—elegant enough for a dinner party but cozy enough for a cold winter’s night.
🥗 Ingredients
The Meat
- 1.5 lbs Pork Tenderloin (cut into thin strips about 2 inches long)
- 2 tablespoons All-purpose Flour (for dusting the meat)
- 3 tablespoons Clarified Butter (Ghee) (divided; used for high-heat searing)
- 1 teaspoon Salt and Black Pepper (to taste)
The Mushroom Sauce
- 8 oz Cremini Mushrooms (cleaned and thinly sliced)
- 2 pieces Shallots (finely minced)
- 1/2 cup Dry White Wine (such as Riesling or Pinot Grigio)
- 1 cup Heavy Cream (full fat for the best texture)
- 1 teaspoon Fresh Lemon Juice (to brighten the sauce)
- 3 tablespoons Fresh Parsley (finely chopped)
The Secret Touches
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 pinch Nutmeg (freshly grated if possible)
👨🍳 Instructions
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1
Prepare the pork tenderloin by removing any silver skin and slicing it into very thin strips (about 1/4 inch thick). Pat the meat dry with paper towels to ensure a good sear.
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2
In a medium bowl, lightly toss the pork strips with the flour, salt, and pepper until evenly coated. Shake off any excess flour.
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3
Heat a large heavy-bottomed skillet or sauté pan over medium-high heat. Add 2 tablespoons of clarified butter.
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4
Working in batches to avoid crowding the pan, sear the pork strips quickly for about 1-2 minutes until browned but still slightly pink inside. Remove the meat from the pan and set aside on a warm plate.
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5
Lower the heat to medium and add the remaining tablespoon of clarified butter to the same pan.
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6
Add the sliced mushrooms to the pan. Sauté for 4-5 minutes until they have released their moisture and turned a deep golden brown.
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7
Stir in the minced shallots and cook for another 2 minutes until translucent and fragrant, being careful not to burn them.
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8
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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9
Allow the wine to simmer and reduce by half, which should take about 3 minutes.
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10
Stir in the heavy cream and a pinch of nutmeg. Bring the sauce to a gentle simmer and let it thicken for 3-4 minutes until it coats the back of a spoon.
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11
Lower the heat to low and return the cooked pork and any accumulated juices to the pan. Stir gently to coat the meat in the sauce.
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12
Add the lemon juice, lemon zest, and fresh parsley. Heat through for just 1 minute—do not boil the sauce once the meat is back in, or the pork may become tough.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while piping hot.
💡 Chef's Tips
Always sear the meat in small batches; if you crowd the pan, the meat will steam rather than brown, losing that essential caramelized flavor. Use clarified butter (ghee) instead of regular butter, as it has a higher smoke point and won't burn during the high-heat searing process. Ensure your white wine is dry and crisp; avoid sweet wines which will make the cream sauce cloying. If the sauce becomes too thick, add a splash of beef stock or a little more cream to reach your desired consistency. For a truly authentic touch, you can add a tablespoon of cognac along with the white wine for extra depth.
🍽️ Serving Suggestions
The most traditional accompaniment is a crispy Swiss Rösti (shredded potato pancake). Serve with buttery Spätzle or wide egg noodles to soak up every drop of the cream sauce. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich sauce. Pair with a glass of the same dry white wine used in the cooking, such as a Swiss Fendant or a Pinot Blanc. Steamed green beans or roasted carrots add a nice pop of color and texture to the plate.