Try this Pork Scaloppine with Sun-Dried Tomatoes and Rosemary recipe, or contribute your own.
Suggest a better descriptionCut 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 1/4 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 1/2, 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"
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 13 | ||
Calories from Fat: 10 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 2.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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