Pork Scaloppine with Sun-Dried Tomatoes and Rosemary

Pork Scaloppine with Sun-Dried Tomatoes and Rosemary Ingredients

8 oz Pork tenderloin; well	2 tb Dry white wine
8 Sun-Dried Tomatoes; Not	1/2 c Chicken Broth; Canned,
2 ts Olive oil	1/4 ts Fresh Rosemary; Minced
2 lg Garlic cloves; thinly sliced

Instructions for Pork Scaloppine with Sun-Dried Tomatoes and Rosemary

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 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" on Dec 30, 1997

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Garlic	Olive Oil	Pork
Rosemary	Tomato	White Wine

Pork Main dishes Low fat Chicken Chicken Broth Garlic Olive oil Tomato Wine White wine Dinner

for flavor and categorization

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