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