Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!
Compound Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons drained and finely chopped oil-packed sundried tomatoes
- 1 teaspoon minced fresh sage
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch Cajun spice
- Pinch salt
Pork:
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
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.
Serve with asparagus, green beans, or your favorite side vegetable.
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.
Serve with asparagus, green beans, or your favorite side vegetable.
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