Cajun-spiced pork paillards with cilantro butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Onion salt |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Chile powder (such as ancho, New Mexico or a mild chile mixture |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Dried oregano, crumbled |
| 4 | Pork paillards or cutlets pounded thin | |
| 2 | tablespoons | To 3 tb. flour |
| 2 | tablespoons | Butter OR a mixture of oil and butter |
| 3 | tablespoons | Unsalted butter, softened |
| 1 | clove | Garlic, chopped |
| ¼ | teaspoon | To 1/2 ts. lemon or lime juice |
| 2 | tablespoons | Cilantro, chopped |
| Salt and pepper | ||
Directions
Combine the garlic powder, paprika, black pepper, onion salt, cumin, chile powder, cayenne and oregano. Rub all over pork paillards. Set aside for at least 30 minutes.
Dredge the paillards in flour. Melt the butter (or butter and oil) in a heavy frying pan. Add the pork and lightly sautee, taking care not to overcook them. (Alternately they may be grilled or broiled.) Mix the unsalted butter with the garlic, lemon or lime juice, cilantro and salt and pepper to taste.
Serve the paillards topped with a nugget of cilantro butter.
Note: This dish may be made as a roast; poke incisions all over the meat, press the paste into the little slashes, then roast as desired, using a meat thermometer to guage the temperature.
Per serving: 220 calories, 24 g protein, 1 g carbohydrate, 13 g fat( 4 g saturated ),80 mg cholesterol, 54mg sodium, 0 g fiber.
Source: San Francisco Chronicle: Food Section - 5/4/94 - Marlena Spieler Shared by: David Knight Submitted By PHILLIP WATERS On 09-23-95