Serves: 4. Preparation time: 2+ hours.
• Remove the lining (excess fat) from the Pork Tenderloin. Cut it into long strips of ½" thick. With a mallet on a cutting board, pound the Tenderloins flat. Place them in a Zip-Lock bag and add the Marinade mixture. Zip it closed and massage the contents until well covered. Refrigerate 1-24 hours.
For the Marinade:
For the Jäger Sauce:
• For the Marinade: Mix all the ingredients in a bowl, whisking thoroughly. Set aside.
• For the Jäger Sauce: Wash the Mushrooms and slice into thin slices. Peel and chop the Onion and the Parsley. Heat 1 tablespoon of Butter in a frying pan. Fry the Mushrooms in the Butter until light brown. Don't over-cook. Set the Mushrooms aside. Wipe the pan clean and melt another tablespoon of Butter and fry the chopped Onion. Add the Tomato Paste when the Onions begin to brown. Continue frying for 1 more minute. Deglaze with the Vegetable Stock and Whipping Cream. Add the cooked Mushrooms back in and add the Thyme, Parsley and Vinegar. Cook the mixture for a few minutes, Salt and Pepper to taste. A thicker Sauce can be achieved by adding 1 tablespoon of Cornstarch and Water. Save warm for the serving step.
• Set up 4 pans: #1: Milk; #2: Flour; #3: Beaten Eggs and #4: Bread Crumbs. Dredge the Tenderloin strips on both sides in the pans, in order and set aside. Preheat a non-stick frying pan with a pat of Sweet Butter. Fry 2 or 3 Tenderloin strips at a time on both sides until brown (135°F).
• Serve with a starch and vegetables and use the warm Jäger Sauce as a topping.
"Jäger Schnitzel" - From the German meaning Hunter Cutlet, where the Hunter Sauce is made of Mushrooms.