Ingredients:
1lb pork tenderloin
salt, pepper to taste
2 Tbsp olive oil
1/4 cup white cooking wine
3/4 cup chicken stock
1/3 cup sour cream
a good shake of paprika OR
a sprinkle of finely chopped rosemary
This collage takes you through the method:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDG8RiigVlRCA86AVqGnj6UrcIwLHQ8yQq0p9SzL9S5D5oV2-GT_fzGdqmtTtXxQFXnX328uXmjD1qEifWliwT-1XD2IWTZmnIDXIh3idKSTwiclhtes6N6rk5m1t18zdOc7wDM1fhPc/s400/Pork+Pallairds+10-03-201.jpg)
- Slice pork at a slight angle, 1/4 - 1/2 inch slices (even easier if still slightly frozen)
- Pound with meat hammer (smooth side for smooth look) and season
- Heat oil in skillet over med-high heat and add half of the paillards, cooking both sides until nicely browned. Set aside on plate and continue with the rest, adding to plate when done.
- Add cooking wine to skillet and deglaze the pan, scraping brown bits with wooden spoon, about 1 minute, then add broth, reduce heat and simmer a few minutes.
- Gradually stir in the sour cream and pork paillards
- Season with paprika or rosemary, turning paillards to coat with sauce.
- Serve with your favorite pasta
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