Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
Filed under
Pork
Servings: 2
Ingredients
- 8 oz Pork tenderloin, well trimmed
- 8 Dried tomatoes, sun-dried, not packed in oil
- 2 tsp Olive oil
- 2 clove Garlic, large, thinly sliced
- 2 tbsp White wine, dry
- 1/2 cup Chicken broth, canned, unsalted
- 1/4 tsp Rosemary, fresh, minced
Directions
- Cut the tenderloin into 1-inch pieces. Pound each between sheets of waxed paper to 1/4 inch thick.
- Cover the sun-dried tomatoes with boiling water and let stand until soft, about 5 minutes. Drain and slice.
- Heat the oil in a heavy large skillet over medium-high heat. Fry the pork in batches until just cooked, turning once, about 4 minutes. Cover with foil and keep warm.
- Saute the garlic 1 minute. Add the wine and broth and simmer until reduced by half, about 2 minutes. Mix in the rosemary and tomatoes, pour over the pork and serve.