Herbed Pork Paillards with Sundried Tomato Butter and Asparagus
- Compound Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons drained and finely chopped oil-packed sundried tomatoes
- 1 teaspoon minced fresh sage
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch Cajun spice
- Pinch salt
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup grapeseed oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
- Salt and pepper
- 1 bunch asparagus
- 1 teaspoon minced fresh parsley, for garnish
For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay