Experience the rich flavors of pork and rosemary merging in a symphony that is both delightful and elegant. This Grilled Pork Paillards with Rosemary recipe brings out the natural juiciness of the pork, complemented by the fragrant notes of rosemary. It's simple, quick, and perfect for a mid-week dinner or a special occasion.
While most of the ingredients are basic pantry items, rosemary might not be commonly found in all households. Fresh rosemary is preferable over dried as it provides a fuller, richer flavor. When shopping, look for sprigs that are vibrantly green and have a strong, aromatic scent.
Ingredients for Grilled Pork Paillards with Rosemary
Pork fillets: This is the main ingredient. The fillets are pounded thin to allow for quick and even cooking.
Rosemary leaves: Fresh rosemary adds a deeply aromatic and slightly minty flavor to the pork.
Black peppercorns: Whole peppercorns offer a sharper, more robust flavor than pre-ground pepper.
Salt: This helps enhance the flavors of the other ingredients.
Oil: Needed for grilling the pork fillets.
One reader, Galven Palacio says:
The grilled pork paillards with rosemary recipe was a game-changer for my dinner routine! The flavors were exceptional, and the pork was incredibly tender. The rosemary added a delightful aroma, and the dish was a hit with my family. I'll definitely be making this again!
Techniques for Grilling Perfect Pork Paillards
How to pound the pork fillets: Place the pork fillets between sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a thickness of 1/4 inch.
How to pulverize the seasoning mixture: Place the rosemary leaves, peppercorns, and salt in a mini-chop or small grinder and process until finely ground.
How to grill the paillards: Preheat the grill until very hot, then cook the paillards for about 1 1/2 minutes on each side, ensuring they are undercooked at this point.
How to finish cooking the pork: After grilling, place the pork on an ovenproof serving platter and let it rest in a warm oven (160 degrees) for at least 10 minutes and up to 30 minutes to finish cooking in its own residual heat.
How To Make Grilled Pork Paillards with Rosemary
This French rendition of grilled pork uses thinly sliced pork fillets seasoned with rosemary and peppercorns. The quick cooking time ensures tender meat.
Serves:
Ingredients
- 2pork fillets,boneless
- 3tbspfresh rosemary leaves,loose
- ¼tspwhole black peppercorns
- ½tspsalt
- 1tbspcorn oil,or canola oil
Instructions
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Prewarm an oven to 160 degrees F.
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Cut the pork fillets in half crosswise, butterfly each of the four pieces, and pound them between sheets of plastic wrap to a thickness of ¼ inch.
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Place the rosemary leaves, peppercorns, and salt in the bowl of a mini-chop or small grinder, and pulverize them.
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Sprinkle the pork with the seasoning mixture.
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Pour the oil on a plate, and dip both sides of the paillards in the oil.
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Cook immediately, or stack the pieces of pork together on the plate, cover them with plastic wrap, and refrigerate them for up to 8 hours.
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When ready to cook, heat a clean grill until very hot.
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Place the paillards on the grill, and cook them for about 1½ minutes on each side.
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Arrange the pork on an ovenproof serving platter, and place it, uncovered in the warm oven for at least 10 minutes and as long as 30 minutes, to “relax” and finish cooking in its own residual heat.
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Serve with the natural juices that have collected on the platter.
Nutrition
- Calories: 369.08kcal
- Fat: 24.85g
- Saturated Fat: 7.89g
- Monounsaturated Fat: 10.48g
- Polyunsaturated Fat: 4.15g
- Carbohydrates: 0.38g
- Fiber: 0.23g
- Sugar: 0.00g
- Protein: 33.59g
- Cholesterol: 107.02mg
- Sodium: 375.99mg
- Calcium: 35.60mg
- Potassium: 615.74mg
- Iron: 1.45mg
- Vitamin A: 5.31µg
- Vitamin C: 1.30mg
Grilling Technique Tip for Perfect Pork Paillards
When pounding the pork fillets to a thickness of 1/4 inch, it's crucial to do so evenly to ensure uniform cooking. If one part is thinner than the other, it may cook faster and potentially dry out. Using a meat mallet can help achieve this even thickness. Also, when grilling the pork, avoid moving them around too much. This allows for a nice sear and locks in the flavors. Lastly, allowing the meat to rest in the oven after grilling not only finishes the cooking process but also lets the juices redistribute throughout the pork, resulting in a more flavorful and juicy dish.
Time-Saving Tips for This Grilled Pork Recipe
Prep ahead: Prepare the seasoning mixture and marinate the pork paillards in advance to save time on the day of cooking.
Even thickness: Pound the pork paillards to an even thickness to ensure they cook evenly and quickly on the grill.
High heat: Preheat the grill to a high temperature to sear the pork paillards quickly, saving time and locking in the juices.
Resting time: Allow the pork paillards to rest in the warm oven after grilling to finish cooking in their residual heat, saving time and ensuring a juicy result.
Efficient grilling: Grill the pork paillards for a short time on each side to achieve a delicious char while saving time in the cooking process.
Substitute Ingredients For Grilled Pork Paillards with Rosemary Recipe
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pork fillets – Substitute with chicken breast: Chicken breast can be a lean and flavorful alternative to pork fillets, offering a similar texture and taste when grilled.
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fresh rosemary leaves – Substitute with fresh thyme: Fresh thyme can provide a similar earthy and aromatic flavor to the dish, complementing the grilled meat.
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whole black peppercorns – Substitute with cracked black pepper: Cracked black pepper can be used as a substitute for whole peppercorns, providing a similar peppery flavor and aroma.
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salt – Substitute with sea salt: Sea salt can be a suitable substitute for regular salt, adding a slightly different depth of flavor to the dish.
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corn – Substitute with green beans: Green beans can be a delicious alternative to corn, offering a crunchy texture and fresh flavor when grilled.
Presentation Tips for Grilled Pork Paillards with Rosemary
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Elevate the pork paillards: Carefully arrange the grilled pork paillards on a warm, elegant serving platter, ensuring they are evenly spaced and visually appealing.
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Garnish with fresh rosemary: Sprinkle a few whole rosemary sprigs around the edges of the platter to add a pop of color and a hint of fragrance to the dish.
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Drizzle with natural juices: Before serving, lightly drizzle the natural juices that have collected on the platter over the pork paillards for a touch of added flavor and moisture.
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Accompany with complementary sides: Serve the grilled pork paillards with rosemary alongside a selection of complementary sides, such as roasted vegetables or a vibrant salad, to create a visually stunning and well-rounded dish.
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Present with precision: Pay attention to the placement of each element on the plate, ensuring that the dish is presented with precision and attention to detail, reflecting the high standards of a Michelin-starred presentation.
Essential Tools for Making Pork Paillards
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Grill: A grill is essential for cooking the pork paillards. It can be a gas or charcoal grill, providing the smoky flavor and charred marks on the meat.
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Meat mallet: A meat mallet is used to pound the pork fillets to an even thickness, ensuring they cook evenly and tenderize properly.
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Mini-chopper or small grinder: This tool is used to pulverize the rosemary leaves, peppercorns, and salt to create a seasoning mixture for the pork paillards.
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Plastic wrap: Plastic wrap is used to cover the pork fillets while pounding them to prevent splattering and to keep them moist.
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Ovenproof serving platter: An ovenproof serving platter is used to hold the pork paillards and collect the natural juices as they finish cooking in the warm oven.
Storing and Freezing Grilled Pork Paillards
- Let the grilled pork paillards cool completely before storing them in an airtight container or wrapping them tightly with plastic wrap or aluminum foil.
- Refrigerate the cooled pork paillards for up to 3-4 days in the refrigerator.
- To freeze the pork paillards, wrap each piece individually in plastic wrap or aluminum foil, making sure to remove as much air as possible to prevent freezer burn.
- Place the wrapped pork paillards in a freezer-safe container or a resealable freezer bag, labeling it with the date and contents.
- Freeze the pork paillards for up to 2-3 months for optimal quality and flavor.
- When ready to use the frozen pork paillards, thaw them in the refrigerator overnight or for several hours, depending on the thickness of the meat.
- Once thawed, use the pork paillards within 1-2 days and do not refreeze them to maintain the best texture and quality of the meat.
- To reheat the pork paillards, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through, or reheat them on a grill or stovetop over medium heat for a few minutes on each side until warmed through and slightly crispy on the exterior.
How to Reheat Leftover Grilled Pork Paillards
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Preheat your oven to 350°F (175°C). Place the leftover pork paillards on a baking sheet lined with parchment paper or aluminum foil. Cover the paillards loosely with another sheet of foil to prevent them from drying out. Bake for 10-15 minutes, or until the pork is heated through and reaches an internal temperature of 145°F (63°C).
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For a quicker reheating method, use a microwave. Place the pork paillards on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until the pork is heated through. Be careful not to overheat, as this can cause the meat to become tough and rubbery.
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If you have a sous vide machine, you can reheat the pork paillards using this precise cooking method. Place the paillards in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide water bath to 140°F (60°C) and submerge the bag with the pork. Allow the pork to reheat for 30-45 minutes, or until it reaches the desired temperature.
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For a crispy exterior, reheat the pork paillards in a skillet or on a grill pan. Preheat the skillet or grill pan over medium-high heat. Brush the paillards with a small amount of olive oil and place them in the hot skillet or on the grill pan. Cook for 1-2 minutes on each side, or until the pork is heated through and has a crispy exterior.
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To maintain the moisture and flavor of the pork paillards, consider reheating them in a steamer. Place the paillards in a steamer basket over a pot of simmering water. Cover the steamer and allow the pork to heat through for 5-7 minutes, or until it reaches the desired temperature. This method helps to keep the pork tender and juicy.
Interesting Fact About Pork Paillards
Grilled pork paillards with rosemary recipe is a delightful dish that brings out the savory flavors of pork. The pork fillets are seasoned with fresh rosemary leaves, whole black peppercorns, and salt, creating a burst of aromatic flavors. The paillards are then grilled to perfection, resulting in a tender and juicy texture. This dish showcases the versatility of pork and the wonderful combination of herbs and spices. It's a simple yet elegant recipe that can elevate any meal with its delicious taste.
Is Making Grilled Pork Paillards at Home Cost-Effective?
This grilled pork paillards with rosemary recipe is quite cost-effective for a household. The main ingredients, such as pork fillets and rosemary, are reasonably priced and readily available. The dish is simple and quick to prepare, requiring minimal additional ingredients. The approximate cost for a household of 4 people would be around $15-$20. The flavor and tenderness of the pork, combined with the aromatic rosemary, make this dish a delightful and affordable option for a family meal. Overall Verdict: 9.
Is This Grilled Pork Recipe Healthy?
The grilled pork paillards with rosemary recipe is a relatively healthy dish, but there are a few aspects that could be improved:
- Pork is a lean protein source, which is beneficial for maintaining muscle mass and promoting satiety
- Rosemary is an herb rich in antioxidants and anti-inflammatory compounds, potentially offering health benefits
- The recipe uses minimal added fat (only 1 tbsp of oil) and no added sugars, which helps keep the calorie content in check
However, there are a few areas of concern:
- The recipe doesn't include any vegetables or fiber-rich ingredients, which are essential for a balanced meal
- The salt content may be relatively high, especially if the pork is seasoned generously or if additional salt is added during cooking
To make this recipe even healthier, consider the following suggestions:
- Serve the pork paillards with a side of roasted or grilled vegetables, such as zucchini, bell peppers, or asparagus, to increase the fiber and nutrient content of the meal
- Reduce the amount of salt used in the seasoning mixture, or replace some of the salt with other flavorful herbs and spices like garlic powder, onion powder, or smoked paprika
- Use a heart-healthy oil like olive oil or avocado oil instead of corn oil
- Opt for a leaner cut of pork, such as pork tenderloin, to further reduce the fat content
- Consider marinating the pork in a mixture of citrus juice, herbs, and spices to add flavor without relying on salt
By incorporating these changes, you can enhance the nutritional value of the dish while still maintaining its delicious taste and texture.
Editor's Opinion on Grilled Pork Paillards with Rosemary
This recipe for grilled pork paillards with rosemary is a delightful combination of flavors and textures. The use of fresh rosemary adds a fragrant and earthy note to the dish, while the grilling process ensures a succulent and flavorful outcome. The method of pounding the pork fillets to a uniform thickness allows for even cooking and tender results. However, I would recommend adjusting the cooking time on the grill to ensure the pork is cooked to the desired doneness. Overall, this recipe offers a simple yet elegant way to enjoy the natural flavors of pork with the added touch of rosemary.
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Why trust this Grilled Pork Paillards with Rosemary Recipe:
This grilled pork paillards with rosemary recipe is a delightful choice for any meal. The pork fillets are tenderized to perfection, ensuring a juicy and flavorful result. The addition of fresh rosemary brings a fragrant and earthy aroma to the dish, enhancing its overall appeal. The careful seasoning process, including whole black peppercorns and salt, guarantees a well-balanced flavor profile. The method of grilling the paillards allows for a beautiful caramelization, creating a visually appealing dish. Trust in this recipe for a delightful dining experience that will surely impress your guests.
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