Pork scaloppine with sun-dried tomatoes and rosemary
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pork tenderloin; well trimmed |
| 8 | Sun-Dried Tomatoes; Not Packed In Oil | |
| 2 | teaspoons | Olive oil |
| 2 | larges | Garlic cloves; thinly sliced |
| 2 | tablespoons | Dry white wine |
| ½ | cup | Chicken Broth; Canned, Unsalted |
| ¼ | teaspoon | Fresh Rosemary; Minced |
Directions
Cut tenderloin into 1-inch thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small, heavy flat-bottomed saucepan until flattened to thickness of ¼ inch. Repeat with remaining tenderloin.
Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
Heat oil in large, heavy skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and saute 1 minute.
Stir in wine and broth and simmer until reduced by ½, about 2 minutes.
Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.
Recipe by: Bon Appetite
Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@...> on Dec 30, 1997