Side Pannel
Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pork, Low Fat
Ingredients List
- 8 oz Pork tenderloin; well
- -trimmed
- 8 Sun-Dried Tomatoes; Not
- -Packed In Oil
- 2 ts Olive oil
- 2 lg Garlic cloves; thinly sliced
- 2 tb Dry white wine
- 1/2 c Chicken Broth; Canned,
- -Unsalted
- 1/4 ts 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 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.
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.
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