Pork Scaloppine with Sun-Dried Tomatoes and Rosemary

1. 1

   Cut tenderloin into 1-inch-thick pieces.

2. 2

   Place 1 piece between 2 sheets of waxed paper.

3. 3

   Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch.

4. 4

   Repeat with remaining tenderloin.

5. 5

   Place sun-dried tomatoes in small bowl.

6. 6

   Add enough boiling water to cover tomatoes.

7. 7

   Let stand until tomatoes are soft, approximately 5 minutes.

8. 8

   Drain and slice tomatoes.

9. 9

   Heat oil in heavy large skillet over medium-high heat.

10. 10

    Add pork in batches and fry until just cooked, turning once, about 4 minutes.

11. 11

    Transfer pork to plate; cover with foil and keep warm.

12. 12

    Add garlic to skillet and saute 1 minute.

13. 13

    Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes.

14. 14

    Mix in rosemary and tomatoes.

15. 15

    Pour tomato mixture over pork and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.