herb marinated grilled pork loin paillards with roasted pepper and mushroom compote

Yield: 8 servings

Ingredients – Pork Loin Paillards

4 ea Pork loin, boneless, 5-6 oz each
1/2 c herbs: equal portions of tarragon, thyme, sage, and parsley
1 Tbsp. extra virgin olive oil
to taste Salt & Black Pepper

Ingredients – roasted pepper & mushroom compote

6 ea garlic cloves, sliced
3 oz extra virgin olive oil
1 lb. mushroom, your favorite, cut in halves or quarters
2 ea. red pepper, roasted, seeded, cut in large dice
2 ea. spring onions, slice in 1/4″ rounds
to taste salt and pepper

Method

    1. Pork Loin Paillards: Take a large piece plastic wrap (the length of the cutting board) and lay it on a clean cutting board.
    2. Place 1 piece of the pork, place 2-3 inches away from the edge of the plastic closest to you. Fold the far edge of the plastic wrap towards you, so the pork is enclosed, leaving a 2” space around the meat.
    3. Gently pound the pork to a ¼” thickness. When pounding, start in the middle then gently and gradually work towards the edge. Note: If you pound too hard, you will break the fibers, and affect the meat’s texture.
    4. Season the pork with salt and pepper. Let sit for 10 minutes.
    5. Combine the herbs and extra virgin olive oil in a small dish. Toss the pork with the herb mixture and marinate for 3-4 hours.
    6. Preheat a grill to medium high heat. Place pork on the grill and cook for 3-4 minutes on each side. Set aside and let rest for 5 minutes.
    7. Roasted Pepper and Mushroom Compote: In a small sauce pot, heat the 2 ounces of olive oil with the garlic. Cook on low heat until translucent. Set aside.
    8. In a large sauté pan, heat the pan, add in 1 oz of olive oil and the mushrooms. Sauté until slightly caramelized.
    9. Place mushrooms in a large bowl with the peppers and spring onions.
    10. Pour the garlic and oil over top and gently mix, adjust seasoning with salt and pepper.
    11. To Serve: Place the paillard on the plate then top with the compote and enjoy!
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