Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pork Paillard. Recipe by Jacques Pepin.Ingredients 2 boneless pork fillets 3 tbsp. (loose) fresh rosemary leaves ¼ tsp. whole black peppercorns ½ tsp. salt 1 tbsp. corn or canola oil Directions Prewarm an oven to 160 degrees. Cut 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. Place 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. Pour 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. When you are ready to cook, heat a clean grill until very hot. Place the paillards on the grill, and cook them