Herbed Rubbed Pork Loin or Tenderloin Paillards, here is a fast, easy, and tasty way to prepare pork. Pork, a white meat, is like a blank canvas, a meat that can be seasoned, barbecued, marinated and in todays recipe, rubbed with savory spices, rosemary, salt blend and sage. This recipe can also be made with bone in thin cut pork chops. I have done this dish with both boneless loin, pounded thin the thin cut chops. Both are delicious. Pork is a very versatile protein option and is made better using your fresh summer herbs, rosemary and sage. Herbed Rubbed Pork Loin or Tenderloin Paillards, Let’s cook!
Herbed Rubbed Pork Loin or Tenderloin Paillards
Herbed Rubbed Pork Loin or Tenderloin Paillards, a fast, easy and tasty way to prepare various cuts of pork
- 8 slices Pork loin, bone free, sliced thin, bone in thin chops, or fillet
- 6-7 large Fresh sage leaves
- handful Fresh rosemary leaves only
- generous sprinkling Seasoned salt and pepper mix
- 3 tbls Extra virgin olive oil
- Water or dry white wine to deglaze pan
Place your herbs on a cutting board together, start chopping until you get a fine mixture
Add to the herbs a generous amount of seasoned salt and pepper mixture (to taste), set aside
Using either parchment paper, wax paper or plastic wrap, dividing the meat, lay several pieces of meat on the paper leaving room for the meat to expand when pounded.
Generously sprinkle the chopped herb mixture over the pork, cover with second piece of paper.
Using a meat pounder, pound the meat thin being careful not to destroy the meat. If you are using bone in chops, you can flatten just the loin section of the meat.
Heat a non stick skillet on medium high heat, add the olive oil. When the oil is hot, add the meat, herb side down, let brown on herb side, turn and brown on the other side. Repeat this process until all the meat is browned, remove from the skillet place the meat on a plate.
Deglaze the pan with wine or water, removing and scraping the bottom of the pan, let the sauce reduce, it will bubble and get syrupy.
Slide the meat back into the skillet along with it's released juices, continue to cook another few minutes to incorporate the meat with the sauce
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