Pork Paillards with Sundried Tomato Butter

By rperlowitz

Ingredients

• Compound Butter:
• 1 stick (1/2 cup) unsalted butter, softened
• 2 tablespoons drained and finely chopped oil-packed Sundried tomatoes
• 1 teaspoon minced fresh sage
• 1 tablespoon finely chopped fresh parsley leaves
• Pinch Cajun spice
• Pinch salt
• Pork:
• 1 (2-pound) boneless pork loin
• 1/2 cup all-purpose flour
• Salt and pepper
• 1/4 cup grapeseed oil
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh parsley

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

*For the compound butter:*
In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.

*For the pork:*
Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).

Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.

Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked. Top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.