| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
|
Pork tenderloins; about 10-14 ounces each |
| 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Each: salt; freshly cracked black pepper |
| 3 |
tb |
Olive oil |
| 2 |
|
Shallots; finely chopped, about 1/4 cup |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
md |
Tomato; finely chopped, about 1/2 cup |
| 1/2 |
c |
White wine |
| 1/4 |
c |
Chopped fresh thyme or fresh basil or oregano |
| 2 |
tb |
Unsalted butter; optional |
|
|
Salt; freshly cracked black pepper to taste |
INSTRUCTIONS
1. Cut each tenderloin into 4 cylindrical pieces, about 3 inches long.
Place one piece of the meat between two pieces of wax paper, cut side down.
Pound meat firmly with meat mallet or saute pan, until meat is a uniform
1/2-inch thickness. (If tail end piece is very tapered, set it small end
down on plastic wrap, slice vertically halfway down piece, then cover with
plastic and flatten.) Repeat with remaining pork pieces. 2. Combine flour,
salt and pepper in shallow bowl; mix well. Coat pork pieces with flour
mixture, shaking to remove excess. 3. Heat oil over medium high heat in
large saute pan until hot but not smoking. Add pork scaloppines, and saute
until browned, 2 to 3 minutes per side. Remove; set aside. 4. Add shallots
and garlic to saute pan; stir constantly, 15 seconds. Add tomatoes. Cook,
stirring constantly, 30 seconds. Add wine; cook, stirring, 3 minutes.
Remove from heat, stir in thyme, basil or oregano and butter if using, and
adjust seasoning. 5. Place pork scaloppines on serving platter. Top meat
with some of the sauce, passing any remaining sauce. Nutrition information
per serving: Calories.......380 Fat.............20 g Cholesterol...120 mg
Sodium......680 mg Carbohydrates...12 g Protein.........40 g Posted to TNT
~ Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Jul 23, 1997
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