PORK PAILLARDS WITH SOUR CREAM PAPRIKA SAUCE

By Clarabell

Ingredients

• 16 pork paillards
• Salt and pepper
• 2 T oil
• 1/4 c dry white wine
• 1/2 c chicken stock
• 1/3 c sour cream
• 1/4 t sweet or smoked paprika

Details

Servings 4

Preparation

Step 1

1. Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove on a pork tenderloin. Slice pork on the bias into 1/4 - 1/2 -inch-thick pieces.

2. Place each pork slice between layers of plastic wrap and pound with the smooth side of a mallet until the meat is uniformly thin, 1/4 to 1/2-inch thick.

3. Season 16 pork paillards on both sides with salt and pepper. Heat 2 T 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.

4. Add 1/4 c 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 c 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 c sour cream (or more to thicken) and 1/4 t sweet or smoked paprika. Season to taste and sprinkle with more paprika, if desired.

5. Other good flavorings for pork include onions, scallion, ginger, parsley, rosemary, sage, thyme, and grainy mustard. Try deglazing the pan with Madeira, orange juice or cider.