Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

1. 1

   For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt.

2. 2

   Whisk together until well blended.

3. 3

   Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick.

4. 4

   Refrigerate until ready to use.

5. 5

   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).

6. 6

   Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.

7. 7

   Heat the oil in a heavy bottom saucepan over medium-high heat.

8. 8

   Season the pork with salt and pepper.

9. 9

   Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes.

10. 10

    Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes.

11. 11

    Once cooked, remove from the pan and keep warm.

12. 12

    Repeat the process until all the pork is cooked.

13. 13

    For the asparagus: Bring a pot of water to a boil and add salt.

14. 14

    Trim the woody bottoms of the asparagus and peel the stalks.

15. 15

    Blanch in the boiling water until bright green, 2 to 3 minutes.

16. 16

    Remove from the water and season with salt and pepper.

17. 17

    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.

18. 18

    Garnish with parsley.

19. 19

    Store the remaining butter wrapped in plastic in the refrigerator.

* Per serving · 4 servings · Values may vary.