2 pounds pork tenderloin
½ cup Dijon mustard
¼ cup flour
1 teaspoon sea salt
1 teaspoon fresh ground pepper
2 teaspoons paprika
3 tablespoons extra virgin olive oil
1 leek, cleaned and thinly sliced, excluding tough green portions of stems
¼ cup thinly sliced chives
4 cloves garlic, minced
2 ½ cups vegetable broth
½ teaspoon crushed red peppers
½ cup seeded and halved Kalamata olives
1 tablespoon fresh thyme leaves
2 tablespoons fresh chiffonade cut basil leaves, plus sprigs for garnish
3 Roma tomatoes, diced
10 ounces frozen artichoke hearts, thawed and quartered
1 pound fresh fettuccini, cooked according to package directions
½ cup shredded Parmesan Reggiano
Slice the pork tenderloin on the bias into 1/2-inch-thick pieces.
Place pork slices between layers of plastic wrap and pound with the smooth side of a mallet to 1/8 inch thick. Place the pork in a bowl with the Dijon mustard and stir to completely coat each piece of pork.
In a shallow bowl, mix together the salt, pepper, paprika and flour. Remove each pork paillard from the Dijon and dredge in the flour mixture.
Using a large (12 – 14 inch) skillet or Dutch oven, heat the olive oil to medium high and lightly brown the pork in small batches for 2 minutes per side. Remove each lightly browned paillard to a covered casserole and set aside.
Add the leek, chives and garlic to the same skillet. Stir together for 2-3 minutes and add the vegetable broth and crushed red peppers; simmer for 5 minutes. Return the pork paillards to the skillet, reduce heat to medium, and simmer for an additional 10 minutes.
Add the olives, thyme, basil, tomatoes and artichoke hearts to the skillet and continue simmering for 5 minutes.
In the meantime, prepare the fettuccini according to package directions.
To serve, arrange the fettuccini on a large serving platter and top with the Herbed Pork Paillards with Artichokes and Olives and shredded Parmesan. Garnish with sprigs of fresh basil.
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: 6 Servings