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Herbed Pork Paillards with Sundried Tomato Butter and Asparagus (Robert Irvine) Recipe

Herbed Pork Paillards with Sundried Tomato Butter and Asparagus (Robert Irvine) Recipe

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Herbed Pork Paillards with Sundried Tomato Butter and Asparagus (Robert Irvine)

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Ingredients:

Serving

1 stick (1/2 cup) unsalted butter, softened
2 tbsp drained and finely chopped oil-packed sundried tomatoes
1 tsp minced fresh sage
1 tbsp finely chopped fresh parsley leaves
pinch cajun spice
pinch salt
1 (2-lb) boneless pork loin
1/2 cup all-purpose flour
salt and pepper
1/4 cup grapeseed oil
1 tsp minced fresh thyme
1 tsp minced fresh parsley
salt and pepper
1 bunch asparagus
1 tsp minced fresh parsley, for garnish

Directions:

For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	795.55 Kcal (3331 kJ)
Calories from fat	1153.78 Kcal
		% Daily Value*
Total Fat	128.2g	197%
Cholesterol	196.86mg	66%
Sodium	87.36mg	4%
Potassium	489.47mg	10%
Total Carbs	12.33g	4%
Sugars	0.1g	0%
Dietary Fiber	0.71g	3%
Protein	27.24g	54%
Vitamin C	2.8mg	5%
Vitamin A	0.6mg	19%
Iron	1.6mg	9%
Calcium	29mg	3%

Amount Per 100 g
Calories	373.53 Kcal (1564 kJ)
Calories from fat	541.73 Kcal
		% Daily Value*
Total Fat	60.19g	197%
Cholesterol	92.43mg	66%
Sodium	41.02mg	4%
Potassium	229.82mg	10%
Total Carbs	5.79g	4%
Sugars	0.05g	0%
Dietary Fiber	0.33g	3%
Protein	12.79g	54%
Vitamin C	1.3mg	5%
Vitamin A	0.3mg	19%
Iron	0.7mg	9%
Calcium	13.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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