Pork Scaloppine with Sun-Dried Tomatoes and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets. Ingredients:
8 ounces pork tenderloin, well trimmed |
8 sun-dried tomatoes (not packed in oil) |
2 teaspoons olive oil |
2 large garlic cloves, thinly sliced |
2 tablespoons dry white wine |
1/2 cup canned unsalted chicken broth |
1/4 teaspoon minced fresh rosemary |
Directions:
1. 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.
2. 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.
3. Heat oil in heavy large 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 sauté 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.
4. Per serving: calories, 220; fat, 8 g; sodium, 84 mg; cholesterol, 74 mg Nutritional analysis provided by Bon Appétit
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