Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
Pork Scaloppine with Sun-Dried Tomatoes and Rosemary
(Scaloppine di Maiale con Pomodori Essiccati e Rosmarino)

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)

2 teaspoons extra virgin olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup chicken broth
1/4 teaspoon minced fresh rosemary

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 olive 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 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. Makes 2 servings.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex