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:
- 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
Note: for two - three 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 orange juice or apple juice to deglaze the pan. You can also use sweet cream instead of sour cream.