| 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”