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Herbed Pork Paillards with Sundried Tomato Butter and Asparagus Recipe

Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

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Average Rating:

Total Reviews: 30

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  • on April 08, 2012

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    This is a real 5 star meal!!!! I didn't change the recipe at all and all was devoured. The flavors on the pork were amazing using the herbs and the butter. Can hardly wait to prepare again!!

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  • on February 14, 2012

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    A family favorite and one of the reasons I continue to follow "Worst Cooks in America." Excellent recipe, have never used sun dried tomatoes. Love the herb butter

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  • on February 11, 2012

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    Awesome, very good recipe! I loved the asparagus. I would also add a Mesclun Salad with Shallot Vinagrettte as a side to this dish. Definately will become one of our stand-by entertaining recipes!

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  • on September 14, 2011

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    We were so impressed with this recipe that we have added it to our regular rotation and have made it at least half a dozen times. It is FAST to make and the taste is amazing. We keep some of this butter on hand in the freezer now for veggies like zucchini or dressed-up garlic bread. If you want the taste of a weekend dinner on a school night's time budget, this is the recipe for you.

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  • on April 17, 2011

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    This was very good. I used olive oil and it turned out fine! Since I was only cooking for two, I will make half the butter next time as there really was an awful lot left over. Also, I made this with Nate
    Appleman's recipe for Smoky Glazed Asparagus and that put it over the top!!

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  • on March 09, 2011

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    Perfect my husband ate all 4 pork pieces...so I know it was a success..this is definitly going in my catalog

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  • on February 19, 2011

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    this was great,my husband loved it. the butter made it have great flavor. I would definetly make this again.

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  • on February 04, 2011

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    Very good. I followed the receipe but think it could have used more salt and pepper, I was afraid of overseasoning so I think I put too little, but nothing that couldn't be fixed at the dinner table. The butter was easy to make and was very tasty. I didn't have grapeseed oil, forgot to add that on my list for the store, so I used olive oil. I would make this again. I'm not a great cook but Chef Robert inspires me all the time.

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  • on February 01, 2011

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    I had to make a few substitutions, but it came out delicious! I didn't have the grapeseed oil so I used safflower oil instead. I also used boneless pork chops pounded to 1/4" instead of the pork loin. It was so much easier & faster than I expected! This is going in the regular rotation! Surprisingly good!

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  • on February 01, 2011

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    Very good and easy to make. The portions were just right for 2 people. I made the compound butter ahead of time. Instead of salt and pepper I used a little Mrs. Dash on pork along with the flour. Very tasty. My husband and I both have to watch our sodium intake, but especially him. I boiled some small red potatoes to have with it, the compound butter was good on that too. I also squeezed some lemon juice on the asparagus and a pinch of dill. Very good meal. I am doing the Turkey dinner tomorrow. All of the recipes from Worst Cooks in American are pretty easy. As for the person who couldn't understand why those people on the show couldn't follow the instructions. We all have our strengths and weaknesses and we all started somewhere. We love the show by the way.

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