Herbed Pork Paillards With Sundried Tomato Butter And Asparagus

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1 stick (1/2 cup) unsalted butter, softened

2 tablespoons drained and finely chopped oil-packed sundried tomatoes

1 teaspoon minced fresh sage

1 tablespoon finely chopped fresh parsley leaves

Pinch Cajun spice

Pinch salt

1 (2-pound) boneless pork loin

1/2 cup all-purpose flour

Salt and pepper

1/4 cup grapeseed oil

1 teaspoon minced fresh thyme

1 teaspoon minced fresh parsley

1 bunch asparagus

1 teaspoon minced fresh parsley, for garnish

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