Name: Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, Main dish, Low fat	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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"
<walbergr@mb.sympatico.ca> on Dec 30, 1997

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