Spring Pork Tenderloin Paillard

Pork tenderloin is delicious, but so so easy to overcook and dry out. Our butcher Chelsea cuts pork tenderloin into a paillard, or flattened piece, so it cooks quickly and evenly like a steak. This works great on a grill or a large hot pan. You can then slice it up and serve. For a family of 5, she recommends 3 tenderloins.

Order your Red Wattle Pork Tenderloins 

Make your marinade for 3 tenderloins by blending:

  • 4 cloves garlic
  • Juice from 5 lemons (about ½ cup)
  • ¼ cup olive oil
  • Pinch of salt and pepper
  1. Remove the nub of silver skin at the top of the tenderloin. Then, slide your knife down the side, carefully opening it like a book but not all the way in half. You can give it a few gentle wacks with a mallet it it’s not thin enough to your liking.
  2. Marinate your paillards overnight, then sear fast and hot on a grill or pan— about 5 minutes on each side.
  3. Baste with extra marinade and rest before slicing. Serve on a bed of arugula seasoned with olive oil and lemon juice.


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