Ingredients
2 boneless pork fillets
3 tbsp. (loose) fresh rosemary leaves
1/4 tsp. whole black peppercorns
1/2 tsp. salt
1 tbsp. corn or canola oil
Preparation
Step 1Prewarm an oven to 160 degrees.Step 2Cut the pork fillets in half crosswise, butterfly each of the four pieces, and pound them between sheets of plastic wrap to a thickness of 1/4 inch.Step 3Place the rosemary leaves, peppercorns, and salt in the bowl of a mini-chop or small grinder, and pulverize them. Sprinkle the pork with the seasoning mixture.Step 4Pour the oil on a plate, and dip both sides of the paillards in the oil. 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.Step 5When you are ready to cook, heat a clean grill until very hot. Place the paillards on the grill, and cook them for about 1 1/2 minutes on each side. (The meat should be undercooked at this point.) 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. Serve with the natural juices that have collected on the platter.
Paillard is the French name for a thin piece of meat-beef, veal, or pork-that is grilled or sautéed. The paillards here are made of lean, tender pork fillets, which I butterfly and pound to a thickness of 1/4 inch, then lightly season and coat with oil. After brief cooking on a hot grill, the slices are transferred to a warm oven, where they “relax” and finish cooking in their own heat.
