Weekend Food Porn Part 2: Pastured Pork Cutlets and Roasted Fingerling Potatoes

Last evening's dinner with friends

A while back I was at a local farmer's market and acquired a couple of pounds of pastured port cutlets. I've done plenty of chops and various roasts in my time, but never, so far as I can recall, cutlets.

First thing to do was find a recipe. I tend to avoid recipes with an abundance of ingredients, complex preparation, or both. So this one at Cooks.com really fit the bill, with minimum modification required for paleoishness.

lb. pork tenderloin cutlets
1 chopped onion
1 can mushrooms
1 tbsp. oregano
1 tbsp. butter
8 slices bacon
2 eggs, beaten
Bread crumbs

Dip cutlets into egg then bread crumbs. Fry on both sides to brown. Remove from pan and put into baking dish. Fry 8 slices bacon until crisp and put aside. Melt butter and add bacon, onion, mushrooms and oregano. Saute 2 minutes or until onions are clear. Pour over mixture on top of pork cutlets, then pour 1 cup beef broth over it also. Bake at 350 degrees for 45 minutes.

Well, I had friends over and so had to scramble and get a bit more pork down at Lunardi's, a convenient five minutes away. They sliced them for me from two 1/2 pound tenderloins.

So I ended up with about 3 pounds of pork but that recipe looked like way overdoing it for just a pound. So, I just used one onion and about double that amount total of raw -- not canned -- white and shiitake mushrooms, chopped. Of course, mushrooms shrink down a lot. I stuck with the one Tbs of oregano, only used about seven slices of bacon, chopped; and of course, I substituted almond meal for the breadcrumbs.

Pork Werks
Pork Werks

There's the process of frying them up and moving to the baking dish. I used the drippings from the bacon which I fried up first, augmented with more bacon fat as needed.

After finishing those off I added a half cube of butter to the same pan, and did the onion, mushrooms, bacon and oregano as instructed, then pored it over the cutlets and added two cups of beef stock. Into the oven.

I made sure to leave just a few bits of onion, bacon and mushroom in the pan, added yet more bacon fat and lard and then tossed my fingerling potatoes in it, then moved them to a cookie sheet and into the same oven. After about 50 minutes, all was done. Be sure to click for the high quality image.

Pastured Pork Cutlets
Pastured Pork Cutlets

Certainly not my usual sort of dish but really tasty. No idea what they were thinking with a recipe calling for eight strips of bacon per pound. There was more than enough bacon flavor in this.

And yes, the pastured pork was superior to the supermarket tenderloin. Next to that we had a green salad with red onion prepared by Julie and later in the evening, fresh whipped cream sweetened with blueberries, on top of even more blueberries.

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Comments

  1. Bread crumbs!

    • Read the post!

      • Good point, and you don’t know how good. I’m sitting here wasting time, waiting on my wife to get home. Didn’t read the post. Don’t know why the hell I posted that. Maybe my brain is turning to mush, due to carb overload.

        Incidentally, I’m really enjoying browing the site and your articles. Thanks for all your hard work. Lots of stuff to chew on here.

        [For example, a few years ago, my HDL and Triglycerides were both around 80, but my total cholesterol was a scary number for the doc. My total cholesterol number isn't scary now...... and maybe it should be. I'm about to go through a reconsideration of a lot of stuff now.]

      • You’re dead to me Richard.

        Oh, almond meal, I guess you’re still cool. Except for the potatoes of course.

        Actually, I use breadcrumbs or potato starch sometimes. My kid eats a lot more meat when I do and the coating does soak up lots of healthy butter or lard, so I figure it’s the lesser of two evils. I don’t ever cook with flour, though, so I never have to worry about the lesser of two weevils (sorry).

  2. Crushed pork rinds also make a good sub for bread crumbs. I’m from and live in the south, so “chicken fried” pork is an old favorite that we have had many times since going paleo. Just subbed the ground pork rinds for the breading and there you go.

  3. kennelmom says:

    I usually shy away from pork tenderloins because I never know what to do with them that doesn’t turn out dry and boring. This looks AMAZING! Will be trying this week!

  4. “And yes, the pastured pork was superior to the supermarket tenderloin.”

    Awesome.

    We get 1/2 or whole hogs at a time from the farmer where we get our milk, and we do cure the hams. I’m not convinced the curing is dangerous. All the pork, but especially the bacon and hams, are hella tasty, way more so than the grocery store or any other specialty variety. The pigs are not totally pastured, but are fed on corn, skimmed milk, and they do have access to some forested pasture. Best pork I’ve ever had.

  5. Geat food, Richard.
    Look what I’ve just found…

    http://carblovers.com/health/carblovers/article_slides.jsp?article_id=3&category=about&ar_title=8-Reasons Why Carbs Help You Lose Weight

    Oh. My. God.

    • hahahaha nice link.

      my mom has made fried steak before like ‘country fried steak’ but i dont think ive ever tried to country fry pork.

      those taters…theyre SO little hahaha

    • That article is so bad, you can tell from the comments nobody is buying it. The only agreement seems to be from incidental spam and the occasional CW parrot.

  6. I made pork schnitzel with braised cabbage recently for part of our Oktoberfest eats. Sometimes I make the cutlets into a pork Oscar (asparagus & lobster with hollandaise) and I like your recipe with the mushrooms, fingerlings and bacon. We just LOVE pork cutlets!

    Any leftover cooked pork cutlets are great for breakfast with a fried or poached egg on top (schnitzel a la Holstein).

  7. sixfoxromeo says:

    Since going paleo I shied away from Schnitzel (aka cutlets), because of the breadcrumbs. But a view weeks ago a friend and I had a better idea than almond meal. We used grated coconut. It creates a very nice texture, not as dry as I remember from Schnitzels, rather juicy. It doesn’t taste like coconut, so not to exotic either. The remainders of egg and grated coconut can be fried into a pancake!

    • I haven’t tried coconut flour as I wasn’t sure if it would scorch. I only use nut meals when I want a nutty crunch. The egg wash with almond flour has been working well but doesn’t get that crust like you do with breadcrumbs (even with a double dip egg/almond flour coating). Same thing with Francaise-style meats/fish.

      I never considered grated coconut with its much coarser texture as I figured that would surely scorch or flake off while cooking. Now I’m curious but will probably try it with a chicken cutlet first. Thanks for the idea.