Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

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Easy - will use the technique for preparing the pork again. However, would have like a bit more seasoning in the flour that the pork was dredged in.

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Made this for dinner today. Everyone loved it! The pork was very tender and the butter was very flavorful. made extra butter to use in other dishes.

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Just made this for dinner--whole family devoured it! I swapped out the asparagus for roasted Mandelbrot cauliflower (found it at the farmer's market. When making enough for 4-6 people, keep the finished pork warming in the oven at 300 F on a baking tray cover with parchment paper, which also helps to absorb any excess oil.

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First, may I ask why you would review a recipe without having tried it? It messes up the rating for others who count on the "rating system" to determine whether to try a recipe or not. Our family tried this last Monday after viewing it on TV. It was really good, I followed the recipe to a T and we loved it. My husband has been using the leftover butter as a spread here and there.

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I figured it out... shouldn't have used a non-stick pan! I tried the chicken recipe in the first episode and used a regular pan and it the chicken browned just fine.

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Hi, Bridgette, Maybe your pan and the oil weren't hot enough.

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I have not yet tried this recipe but I think it will be very good. Can't wait!!! Love the show.

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I saw it, and was easy, other than the butter part, but not for me. I am not a big pork fan and I am always looking for new ways to cook it. I am making it tomorrow and will get back to you all on that.

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I am not a very good cook but I thought if this is a recipe for Worst Cooks in America I would give it a try.. Everybody loved it. It was so easy. Being able to watch Robert do it first on the video was the key. Wow thanks Robert there might be hope for me at last. You should put out a video with recipes and techniques.

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Easy to make, great flavor combinations the family loved it will make again and often.