German Peppered Pork Schweinepfeffer
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Ingredients
| 2 tbsp. | vegetable oil | | 12 oz. | pork loin, cut into thin slices | | 1 cup | thinly sliced mushrooms | | 1 cup | chopped onions | | Cracked black pepper to taste | | Salt to taste | | 1/2 cup | red wine | | 1/2 cup | chopped parsley | | Freshly cooked noodles or | | spatzle |
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Instructions
Heat a large skillet over high heat until very hot. Carefully add the oil and then the pork strips.
Add the mushrooms, onions, pepper, and salt. Continue cooking for 2 to 3 minutes, or until cooked through, stirring frequently.
Using a slotted spoon, remove the pork from the skillet and keep warm. Add the wine to the skillet and continue cooking until the mixture is reduced by half. Stir in the parsley, then return the meat to the skillet. Serve with freshly cooked noodles or spaetzle. Makes 2 to 4 servings.
Entertaining With Regis & Kathie Lee
Author's Comments
Chef Tell Erhardt won the Culinary Olympics in 1970 in Stuttgart, Germany, with this delicious recipe for pork.