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Michael Symon's Pork Paillard with Beefsteak Tomato Salad

Pork Paillard Beefsteak Tomato Salad Michael Symon
Get this dish done in minutes!
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by :
Michael does it again! This dish is so easy you can make it in five minutes.
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ingredients
  • 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)
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat a grill or grillpan to medium-high heat.
  • 2
    1/2 pound Pork loin (sliced 1/2-inch thick)
    Kosher Salt
    Freshly Ground Pepper
    Olive Oil
    Season the pork on both sides with salt and freshly ground pepper. Brush the grill with olive oil.
  • 3
    2 Ears Corn
    1/2 Red Onion (sliced into rings)
    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.
  • 4
    1/2 Bunch Basil
    Combine the corn, red onion, and basil in a medium bowl.
  • 5
    1/3 cup Olive Oil
    2 tablespoons Red Wine Vinegar
    Kosher Salt
    Freshly Ground Pepper
    3 tablespoons dill
    1/4 cup buttermilk
    1 clove garlic (minced)
    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.
  • 6
    1 Beefsteak tomato (sliced 1/2-inch thick)
    Plate the pork, and lay a slice of tomato over each piece of pork. Top with a spoonful of the corn salad.
 
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