Pork Paillards with Sour Cream-Paprika Sauce

By adventurefamily5

From Martha Stewart

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 1/4- to 1/2-inch-thick pieces. Place pork slices between layers of plastic wrap (a more convenient choice than a plastic bag for multiple pieces), 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 per person.

Ingredients

• 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

Preparation

Step 1

Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards, and saute on 1 side until golden brown, 1 to 2 minutes. Flip, and saute paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards.

Add 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 chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Season to taste, and sprinkle with more paprika if desired.