HERBED PORK PAILLARDS WITH SUNDRIED TOMATO BUTTER AND ASPARAGUS
Provided by Robert Irvine : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
SUN-DRIED TOMATO COMPOUND BUTTER
Compound butters are a great way to add flavor to meats and vegetables. They can be kept frozen in the freezer, so always available to perk up dishes. This recipe is by Diane Rossen Worthington and was published in my local paper. The cook time is just the time for the butter to freeze. I've estimated the yield.
Provided by duonyte
Categories Low Protein
Time 6h10m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a small food processor, mince the garlic until it's pureed.
- Place all remaining ingredients in the food processor and puree until smooth. (If the tomatoes are large, I'd cut them in half or quarter them).
- Scoop out of the bowl onto a 12 inch piece of plastic wrap or wrapped paper. Form into a log by rolling up the wrap and pushing the butter into shape. Twist ends and refrigerate for at least 4 hours or freeze for 6, until firm.
- To use frozen butter, let it thaw in the fridge until you can slice it. You can also slice your log after it's firm, and freeze individual slices in a single layer.
Nutrition Facts : Calories 1492.6, Fat 153.9, SaturatedFat 89.5, Cholesterol 365.7, Sodium 3804.8, Carbohydrate 34.1, Fiber 7.6, Sugar 0.6, Protein 8.7
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