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Video: Martha’s tips for preparing paillards

TODAY recipes
updated 1/14/2010 10:52:47 AM ET 2010-01-14T15:52:47

Who knew that the tried-and-true French technique of preparing pork paillards could be so easy? Thankfully, domestic diva Martha Stewart is here to show us the way. Here is her recipe for pork paillards with sour cream-paprika sauce.

Recipe: Pork paillards with sour cream-paprika sauce (on this page)

Recipe: Pork paillards with sour cream-paprika sauce

Ingredients
  • 16 pork paillards
  • Salt and pepper
  • 2 tablespoons grapeseed oil or safflower oil
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/3 cup sour cream (or more to thicken)
  • 1/4 teaspoon sweet or smoked paprika
  • Egg noodles
  • Butter
  • Parsley, finely chopped
Preparation

To prepare the pork paillards:
Pork tenderloin makes excellent paillards. Trim any fat, and run a knife under any tough silver skin to remove. Slice pork on the bias into 1/2-inch-thick pieces.

Place pork slices between layers of plastic wrap, and pound with the smooth side of a mallet until the meat is uniformly thin, 1/8- to 1/4-inch thick. Figure on 4 pieces of pork per person.

To cook the pork paillards:
Season 16 pork paillards on both sides with salt and pepper.

Heat 2 tablespoons grapeseed oil or safflower oil in a large skillet over medium-high heat.

Add 5 or 6 paillards, and sauté on 1 side until golden brown, 1 to 2 minutes. Flip, and sauté paillards until cooked through, about 1 minute.

Transfer to a plate. Repeat with remaining paillards.

To make the sauce:
Add 1/4 cup dry white wine to skillet, and deglaze the pan, scraping brown bits from bottom with a wooden spoon, until wine reduces by half, about 1 minute.

Add 1/2 cup low-sodium chicken stock and any plate juices. Reduce heat to medium, and simmer until sauce reduces by half, about 2 minutes.

Gradually stir in 1/3 cup sour cream (or more to thicken), and 1/4 teaspoon sweet or smoked paprika. Season to taste.

Sauce variations:
Other good flavorings for pork include onion, scallion, ginger, parsley, rosemary, sage, thyme and grainy mustard. Try deglazing the pan with madeira, orange juice or cider.

Serving directions:
Serve the pork and sauce over egg noodles tossed with butter and finely chopped parsley.

Tips

Enrich the pan sauce with sour cream instead of butter.

Serving Size

Serves 4

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