With our open bottle of Johannisberg in the fridge from Raclette Pizza night, it was an easy choice to make another Swiss meal! Add in that we’re only about a month away from our trip to Zermatt and Grindelwald, and there really was no other option.
This meal is very similar in style and methodology to Rehgeschnetzeltes, but with the different meat, we made one big alteration. Instead of using red wine as part of the base for the sauce, we used a dry white. While red wine did a great job of standing up to but not overpowering the venison in our aforementioned dish, the white wine did a fantastic job of complementing the relatively mild flavours of the pork.
We served this with Sweet Potato Rösti and steamed peas. However, this would also go well with a classic Rösti or Spätzli as the carb side and with any steamed/roasted/sauteed veggies…but especially with cauliflower, summer squash, zucchini, and/or broccoli…as the vegetable component.
Time: 25 Minutes
- Pork Loin
- White Wine
- Cream or Half and Half
- Seasonings: Black Pepper, Salt, and Paprika
- Flour (equal proportion to your butter since we’ll be making a roux)
- Slice your pork, mushrooms, and onions
- Heat some oil or butter in a large pan (we used stainless steel), and when it’s hot, add your pork, mushrooms, and onions.
- When the pork is no longer pink, and your mushrooms and onions have softened and begun to caramelize slightly, turn down your heat, and sprinkle in a little flour, and add your paprika, salt, and pepper. Stir to combine.
- After a few minutes, slowly pour in your wine, and bring to a low simmer.
- Add in your cream or half and half, and bring that back to a simmer to thicken slightly.
- Plate, devour, and enjoy!