Sour Cream-Paprika Pork Paillards

Serves : 4

Description: This is a slighly modified version of a recipe from "Martha Stewart Living" magazine. Serve over buttered egg noodles.

 

Ingredients:

  • 12 ounces pork tenderloin
  • 2 tablespoons grapeseed oil (or other oil with a high smoke point)
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 2/3 cup sour cream
  • 1/2 teaspoon sweet or smoked paprika
  • salt and pepper to taste

Instructions:

To make the pork paillards, trim any fat and silver skin from the pork tenderloin. Cutting on the bias, cut 1/2-inch thick pieces of pork. Place the pork slices between sheets of plastic wrap and, using the flat side of a meat mallet, pound pieces until uniformly thin, between 1/4-inch and 1/8-inch thick.

Heat the oil in a large skillet over medium-high heat. Cooking 4 to 5 at a time (as many as will fit in the skillet without crowding), cook the paillards on one side until golden brown, 1 to 2 minutes. Flip and cook until cooked through and browned on the other side, about 1 minute more. Season with a bit of salt and pepper, and transfer to a warming plate. Repeat until the remaining paillards have been cooked.

Add the white wine to the skillet to to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Cook until the wine is reduced by about half (this should happen very quickly). Add the chicken stock and any juices from the warming plate. Reduce heat to medium and simmer until the sauce is reduced by half, about 2 minutes. Stir in the sour cream and paprika. Season to taste with salt and pepper and serve immediately over the paillards. Garnish with a few additional sprinkles of paprika if desired.