Pork paillards with sour cream-paprika sa

By SMSchreiber

Ingredients

• NGREDIENTS
• • 16 pork paillards
• • Salt and pepper
• • 2 tablespoons grapeseed oil or safflower oil
• • 1/4 cup dry white wine
• • 1/2 cup low-sodium chicken stock
• • 1/3 cup sour cream (or more to thicken)
• • 1/4 teaspoon sweet or smoked paprika
• • Egg noodles
• • Butter
• • Parsley, finely chopped

Details

Servings 4

Preparation

Step 1

DIRECTIONS
To prepare the pork paillards:
Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove. Slice pork on the bias into 1/2-inch-thick pieces.

Place pork slices between layers of plastic wrap, and pound with the smooth side of a mallet until the meat is uniformly thin, 1/8- to 1/4-inch thick. Figure on 4 pieces of pork per person.

To cook the pork paillards:
Season 16 pork paillards on both sides with salt and pepper.

Heat 2 tablespoons grapeseed oil or safflower oil in a large skillet over medium-high heat.

Add 5 or 6 paillards, and sauté on 1 side until golden brown, 1 to 2 minutes. Flip, and sauté paillards until cooked through, about 1 minute.

Transfer to a plate. Repeat with remaining paillards.

To make the sauce:
Add 1/4 cup dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute.

Add 1/2 cup low-sodium chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes.

Gradually stir in 1/3 cup sour cream (or more to thicken), and 1/4 teaspoon sweet or smoked paprika. Season to taste.

Sauce variations:
Other good flavorings for pork include onion, scallion, ginger, parsley, rosemary, sage, thyme and grainy mustard. Try deglazing the pan with madeira, orange juice or cider.

Serving directions:
Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

TIPS
Enrich the pan sauce with sour cream instead of butter.