Pork scaloppine with sun-dried tomatoes and rosemary

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

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