Cajun-Spiced Pork Paillards With Cilantro Butter

Recipe Ingredients

1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Onion salt
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Chile powder - (such as ancho, new Mexico or a mild chile mixture
1/8 teaspoon	0.6ml	Cayenne pepper
1/2 teaspoon	2.5ml	Dried oregano - crumbled
4		Pork paillards or cutlets pounded thin
2 tablespoons	30ml	To 3 tbs flour
2 tablespoons	30ml	Butter or a mixture of oil and butter
3 tablespoons	45ml	Unsalted butter - softened
1		Garlic - chopped
1/4 teaspoon	1.3ml	To 1/2 tsp lemon or lime juice
2 tablespoons	30ml	Cilantro - chopped
		Salt and pepper

Recipe Instructions

Combine the garlic powder, paprika, black pepper, onion salt, cumin, chile powder, cayenne and oregano. Rub all over pork paillards. Set aside for at least 30 minutes. Dredge the paillards in flour. Melt the butter (or butter and oil) in a heavy frying pan. Add the pork and lightly saute, taking care not to overcook them. (Alternately they may be grilled or broiled.)

Mix the unsalted butter with the garlic, lemon or lime juice, cilantro and salt and pepper to taste. Serve the paillards topped with a nugget of cilantro butter. Note: This dish may be made as a roast; poke incisions all over the meat, press the paste into the little slashes, then roast as desired, using a meat thermometer to gauge the temperature.

Source:
San Francisco Chronicle: Food Section - 5/4/94 - Marlena Spieler

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