Scaloppine di Maiale con Pomodori Essiccati e Rosmarino
(Pork Scaloppine with Sun-Dried Tomatoes and Rosemary)
Ingredients:
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
Directions:
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.