Pork Tenderloin Paillards (Fresh Flavors April '06)
- 1 pork tenderloin, trimmed of all silver skin, and cut on a diagonal in 3/4 inch slices
- Original Seasoning, to taste
- 3 tablespoons Extra Virgin Olive Oil, divided
- 1 large shallot, finely minced
- 1 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon Dijon Old Style with Grain
- 1 tablespoon honey
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh tarragon, chopped
After pork is cut, use the palm of your hand to gently "press" tenderloin onto cutting board, making it flatten slightly--this is what creates the "Paillard." Season with Instant Gourmet Original Seasoning.
Heat 2 tablespoons of olive oil in a skillet on medium-high heat. Add pork pieces and saute for approximately 4 minutes per side until nicely browned. Remove pork from pan and set aside to keep warm.
Using the same pan, heat remaining tablespoon of olive oil, and swirl around the pan. Add shallot and brown for 1 minute, stirring constantly, until translucent. Do not overcook the shallots. Remove pan from heat source and add white wine. Wait 15 seconds before returning to heat to avoid flame.
Add chicken stock and honey and bring sauce to a boil. Scrape browned bits off the bottom of the pan. Reduce the sauce by 1/2 (about 5 minutes), adding any accumulated juices from the pork back to the pan.
Turn off heat. Using a whisk, swirl in the MAILLE Dijon Old Style, butter, and chopped tarragon. Whisk until butter is melted and sauce is slightly thickened. Pour sauce over prepared pork and serve. You may use whole tarragon sprigs for garnish.