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 http://www.marthastewart.com/recipe/pork-paillards-with-sour-cream-paprika-sauce 

Ingredients:

• 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

Method:

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.