Pork PaillardsPosted by in Food
A couple of weeks ago, I tried the Chicken Paillards from January Martha Stewart Living, but it wasn’t a success. I decided to give Martha another chance and made Pork Paillards from the same article. This one was a winner, gang!
You start with a pork tenderloin and trim it (something I admit I’ve never done before). You then slice it into 1/2 inch pieces and then pound them to about 1/4 inch. This went very smoothly.
You cook the pork in grapeseed oil (which I specifically bought for this). Once that’s done, you take it out and add white wine. I had none but found a dusty old bottle of champagne in the basement (we don’t drink, but someone must have given it to me a long time ago). I used 1/4 cup of that. Scrape up the bits and reduce the wine, then add 1/2 cup chicken stock. Reduce that, then add 3/4 cup sour cream and 1/4 tsp smoked paprika. I got some smoked paprika for Christmas so I was excited to try it.
I served this over whole wheat egg noodles. I loved it. I am a big fan of beef stroganoff and this was like the pork version. The smoked paprika gave it a really interesting, deep flavor. The pork was thin and tender. I would definitely make this again!
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