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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Looks wonderful! I love beef stoganoff too, maybe it’s the egg noodles! You should give the chicken paillards another chance if you find the chicken cutlets are on sale and let them do the work. It’s always a quick and easy meal.
I had never heard of smoked paprika and will have to get some the next time I order spices. Your Porc au Champagne sounds yummy. What does the grapeseed oil add?
Grapeseed oil has a higher burning point than other oils so it is useful for cooking at higher temps.
It was the sauce Martha had with the chicken that I didn’t like. I will definitely use the technique in the future with other sauces.
Looks delicious. I have been wanting to get some smoked paprika. Now I have an excuse.
It’s really good.
Hum, good to know that this worked better than the chicken. And pork is cheap right now, so it works for the budget, too.