Pork Tenderloin Paillards with Mushroom Apple and Golden Raisin

I'm a big fan of the pig.  Smart animals, often friendly, will eat anything, and happy as a... well, you know what I mean. I think they deserve respect.  I think the Buddhists would agree they have a high degree of acceptance of the world.  Acceptance is important. And they have an important place in a holistic farming viewpoint.

The tenderloin is an exceptional cut, that should definitely be treated with respect - sautéed only very briefly, and not over cooked.  Here, matched with mushrooms for depth, and apples and raisins for a sweet finish, the tenderloin is in its element.
1 large pork tenderloin, sliced into about 6 disks
1/2 tsp Pimenton, Spanish smoked paprika
1/4 tsp ground coriander

10 oz mushroomed, sliced
1 small apple, peeled, cored and finely diced
2 Tbsp golden raisins
2 Tbsp butter

Flatten each pork disk slightly, with the palm of your hand to form a flatter ‘paillard’ of pork. Sprinkle the paillards with the paprika and coriander. Salt and pepper generously to taste.

Meanwhile, heat a skillet to high on the stove. Add a dash of olive oil and tip in the mushrooms, stirring. Allow the mushrooms to sizzle and cook down, releasing any water they might. Let the mushrooms brown well, then remove to a bowl.

Add a bit more oil to the skillet and allow to heat almost to smoking. Place each of the pork paillards into the pan and sear on the first side for about 2 minutes. Flip and brown the second side about another 2 minutes. The pork should just be on the user-done side, as it will continue cooking as it sits while the apples and raisins cook. Set the pork aside on a plate, covered.

Add the butter, apple and raisins to the skillet. Cook about 3-4 minutes, until the apple bits brown up a bit, and the raisins soften. Stir in the mushrooms to reheat. Tip the apple mixture onto a serving platter. Top with the pork paillards and serve.

Serves 2-3.