| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup grapeseed oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
- Salt and pepper
- 1 bunch asparagus
- 1 teaspoon minced fresh parsley, for garnish
Instructions
- 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.
- For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes. Remove from the water and season with salt and pepper.
- 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. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 721 |
| Total Fat | 53 g |
| Saturated Fat | 19 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 44 g |
| Cholesterol | 183 mg |
| Sodium | 808 mg |
Reviews
I followed this recipe after watching the episode, and not only was it super easy, it was delicious! I absolutely loved it and followed to recipe to a “T”. There was nothing I didn’t like about this recipe, definitely restaurant worthy. Loved it!
I absolutely love this recipe! You can use the compund on other proteins (I put it on steak as well) because you likely won’t use it all. Amazing and simple even for a novice like myself!