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1
For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt.
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2
Whisk together until well blended.
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3
Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick.
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4
Refrigerate until ready to use.
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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).
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6
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
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7
Heat the oil in a heavy bottom saucepan over medium-high heat.
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8
Season the pork with salt and pepper.
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9
Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes.
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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.
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11
Once cooked, remove from the pan and keep warm.
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12
Repeat the process until all the pork is cooked.
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13
For the asparagus: Bring a pot of water to a boil and add salt.
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14
Trim the woody bottoms of the asparagus and peel the stalks.
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15
Blanch in the boiling water until bright green, 2 to 3 minutes.
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16
Remove from the water and season with salt and pepper.
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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.
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18
Garnish with parsley.
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19
Store the remaining butter wrapped in plastic in the refrigerator.
