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ingredients
ingredients
method
step-by-step directions

Michael Symon's Pork Paillard with Beefsteak Tomato Salad

  • 1/2 pound Pork loin (sliced 1/2-inch thick)
  • 1 Beefsteak tomato (sliced 1/2-inch thick)
  • 2 Ears Corn
  • 1/2 Red Onion (sliced into rings)
  • 1/2 Bunch Basil
  • 1/3 cup Olive Oil plus extra
  • 2 tablespoons Red Wine Vinegar
  • Kosher Salt
  • Freshly Ground Pepper
  • 3 tablespoons dill
  • 1/4 cup buttermilk
  • 1 clove garlic (minced)
step-by-step directions
  • Preheat a grill or grillpan to medium-high heat.
  • Season the pork on both sides with salt and freshly ground pepper. Brush the grill with olive oil.
  • Arrange the pork, onion and corn on the grill, cooking the pork for about 3 to 4 minutes per side. Cook the corn, rotating to cook evenly, for about 2 minutes per side. Cut the corn off of the cob.
  • Combine the corn, red onion, and basil in a medium bowl.
  • In a small bowl, whisk the olive oil, red wine vinegar, garlic, dill, buttermilk and a pinch of salt and crack of pepper together. Toss the corn mixture with this dressing.
  • Plate the pork, and lay a slice of tomato over each piece of pork. Top with a spoonful of the corn salad.
Similar categories: Dinner Courses & Meals Lunch
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