📝 About This Recipe
A beloved Swiss classic originating from Zurich, this dish traditionally features veal, but this pork variant offers a richer, heartier depth of flavor that is equally sophisticated. Thinly sliced pork tenderloin is flash-seared and smothered in a luxurious white wine and mushroom cream sauce, creating a masterpiece of Alpine comfort. It is the ultimate expression of Swiss culinary precision—elegant enough for a dinner party, yet comforting enough for a cozy winter evening.
🥗 Ingredients
The Meat
- 600 grams Pork Tenderloin (trimmed and sliced into thin strips (Geschnetzeltes))
- 2 tablespoons All-purpose flour (for dusting the meat)
- 2 tablespoons Clarified butter (Ghee) (for high-heat searing)
- to taste Salt and freshly ground black pepper
The Sauce Base
- 250 grams Button mushrooms (cleaned and thinly sliced)
- 2 pieces Shallots (very finely minced)
- 100 ml Dry white wine (Riesling or Pinot Grigio) (good quality)
- 200 ml Heavy cream (Double cream) (at room temperature)
- 100 ml Veal or Beef stock (rich and unsalted)
Aromatics and Finish
- 1 teaspoon Fresh lemon juice (to brighten the sauce)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Unsalted butter (chilled, for finishing the sauce)
👨🍳 Instructions
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1
Prepare the meat by slicing the pork tenderloin into thin, bite-sized strips roughly 1cm wide and 3cm long. Pat the meat thoroughly dry with paper towels to ensure a good sear.
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2
Lightly dust the pork strips with flour, shaking off any excess. This helps thicken the sauce later and gives the meat a delicate crust.
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3
Heat 1 tablespoon of clarified butter in a large stainless steel or cast iron skillet over high heat until shimmering but not smoking.
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4
Sear the pork in two batches to avoid crowding the pan. Cook for only 90 seconds to 2 minutes per batch, just until browned on the outside but still slightly pink in the center. Remove to a warm plate and season with salt and pepper.
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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 and sauté until they release their moisture and turn golden brown, about 5 minutes.
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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
Deglaze the pan with the white wine, using a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan.
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9
Simmer the wine until it has reduced by half, concentrating the flavor.
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10
Pour in the stock and the heavy cream. Bring to a gentle simmer and let the sauce thicken for 3-5 minutes until it coats the back of a spoon.
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11
Stir in the lemon juice and the cold knob of butter to give the sauce a professional, glossy finish.
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12
Return the seared pork and any accumulated juices to the pan. Toss gently for 30-60 seconds just to warm the meat through. Do not boil, or the pork will become tough.
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13
Taste and adjust seasoning with more salt or pepper if needed. Stir in the fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
The secret to this dish is speed; the meat must be flash-fried quickly to stay tender. Always use clarified butter (ghee) for searing as it has a higher smoke point and won't burn like regular butter. If you don't want to use wine, substitute with extra stock and a touch more lemon juice for acidity. Don't wash the mushrooms with water; wipe them with a damp cloth to prevent them from becoming soggy. Ensure your cream is at room temperature before adding to prevent the sauce from breaking.
🍽️ Serving Suggestions
Classic Swiss Rösti (crispy shredded potato pancake) is the traditional and best accompaniment. Fresh Spätzle or wide egg noodles work beautifully to soak up the creamy mushroom sauce. A crisp, dry white wine such as a Swiss Fendant or a cool-climate Riesling. A simple green side salad with a sharp vinaigrette helps cut through the richness of the cream.