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Pork Paillards

This is an adaptation of a Martha Stewart recipe I saw in a recent magazine. It's delicious and can almost take the place of a nice Olive Garden dinner. For the original recipe you can go to 

  • 1 pound pork tenderloin
  • salt, pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup white cooking wine
  • 3/4 cup chicken stock
  • 1 tablespoon flour
  • 1/2 cup cream
  • a good shake of paprika 
  • a sprinkle of finely chopped parsley or rosemary

  1. Slice pork at a slight angle, 1/4 - 1/2 inch slices (easier if still slightly frozen)
  2. Pound with meat hammer (smooth side for smooth look) and season with salt and pepper.
  3. 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.
  4. Add cooking wine to skillet and stir, scraping brown bits with wooden spoon, about 1 minute.
  5.  Shake up broth and flour in a small jar, add to pan, stirring until it thickens slightly.
  6. Gradually stir in cream and pork paillards and simmer a few minutes.
  7. Season with paprika, turning paillards to coat with sauce.
  8. Serve with your favorite pasta. Garnish as desired. Serves 4
Note: for two people, I recommend using a smaller or half of a pork tenderloin. You don't have to remove them from the pan if it's only one pan full. Just continue with adding liquids. The amount of sauce is still good and if you like more sauce for the whole recipe, add more according to taste. Try using apple juice to deglaze the pan.


  1. This recipe looks delicious and I am going to make it this week.

  2. These would be really good over a stuffed pasta, too, like a ravioli. YUM!! Anytime I can make restaurant quality food at home, I am there!!!!

  3. Anneliese... these look really yummy and easy and economical too. I had to wonder how much you would pay for one plate of this in a restaraunt when you could make it for company for the cost of one dish in the time it took you to drive out to eat.

  4. Elegant dish, simple to prepare and I agree with Lovella for the price of one dish at the restaurant you can feed the whole family at home, and you know what ingredients you are using.

  5. This really looks fabulous Anneliese!

  6. What a wonderful dinner idea. Isn't it fun to make a restaurant type meal....I would feel like the hostess went to allot of work if I was served this.

  7. Thank-you for this great idea...something new for serving company that's coming for supper. It looks so. I find so many inspirational recipes here.

  8. I have a pork tenderloin in my freezer and this is what I shall make with it..very yummy looking!

  9. Another wonderful pork dish to try! (I took Bev K's suggestion...and stocked up on pork tenderloins at Costco).

  10. Yum! We had this for tea with baked potato and everybody loved it. Thank you.

  11. MMM. I bought the tenderloin today. Funny how you can love a dish and then not make it for eons. I'm going to do it just as you've suggested. Thank you.


  12. Hey, I haven't been by lately and wow....what a yummy spread Anneliese. Oh, and I must the 'new look' here at MGCC. Very professional indeed.

  13. i love that recipes that you share


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