Tuesday, March 23, 2010

Pork Paillards

This Martha Stewart recipe is an adaptation from one I found in a recent magazine. For the original recipe you can to to http://www.marthastewart.com/recipe/pork-paillards-with-sour-cream-paprika-sauce It's delicious and can almost take the place of a nice Olive Garden dinner.

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:

Method:

  1. Slice pork at a slight angle, 1/4 - 1/2 inch slices (even easier if still slightly frozen)
  2. Pound with meat hammer (smooth side for smooth look) and season
  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 deglaze the pan, scraping brown bits with wooden spoon, about 1 minute, then add broth, reduce heat and simmer a few minutes.
  5. Gradually stir in the sour cream and pork paillards
  6. Season with paprika or rosemary, turning paillards to coat with sauce.
  7. 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.

15 comments:

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

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  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!!!!

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  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.

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  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.

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  5. This really looks fabulous Anneliese!

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  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.

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  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.

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

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

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

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  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.

    anon1

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

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  13. i love that recipes that you share

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