Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

Ingredients

• 1 bunch asparagus 
• 2 pound pork loin boneless
• 1 pinch cajun spice 
• 0.5 cup flour all-purpose
• 1 teaspoon parsley fresh minced
• 1 teaspoon parsley fresh minced for garnish
• 1 tablespoon parsley fresh finely chopped
• 1 teaspoon sage fresh minced
• 1 teaspoon thyme sprigs fresh minced
• 0.3 cup grapeseed oil 
• 2 tablespoons sun-dried olives drained finely chopped
• 1 pinch salt 
• 4 servings salt and pepper 
• 0.5 cup butter unsalted softened

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• whisk
• pot
• plastic wrap
• meat tenderizer

Directions

1. For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt.
2. Whisk together until well blended.
3. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
4. For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
5. Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
6. Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
7. For the asparagus: Bring a pot of water to a boil and add salt. Trim the woody bottoms of the asparagus and peel the stalks. Blanch in the boiling water until bright green, 2 to 3 minutes.
8. Remove from the water and season with salt and pepper.
9. Place asparagus in the center of a serving plate, arrange the pieces of cooked pork on top, and top with a 1/4-inch disk of sundried tomato butter.
10. Garnish with parsley. Store the remaining butter wrapped in plastic in the refrigerator.