This scaloppine recipe is a healthy alternative, to the traditional version which is typically pan-fried in loads of butter or fat. This dish features a savoury sauce that features chicken stock, white wine, and sun-dried tomatoes. Pair with sautéed broccoli and a side of al dente pasta. Smart Recipes, American Recipes, Pork Recipes, Recipes Pork American Pork Scaloppine With Sun-Dried Tomatoes And Rosemary Pork Scaloppine With Sun-Dried Tomatoes And Rosemary Recipe | PT30M Serves 4 Ingredients: 1 Pound Pork Tenderloin 16 Pieces Sun-Dried Tomatoes 4 Teaspoons Olive Oil 4 Large Garlic Cloves 0.75 Cup Chicken Stock 4 Tablespoons Dry White Wine 0.5 Teaspoons Fresh Rosemary 1 Piece Medium Lemon Place pork slices between 2 pieces of wax paper, and pound with a mallet into 1/4-inch thickness. In a small bowl, rehydrate sun dried tomatoes in enough hot water to cover, for about 5 minutes. Drain and set aside. In a cast iron skillet, heat oil over medium-high heat and sauté pork 3 minutes per side. Transfer pork to a platter, and tent with a piece of foil. In the same skillet, sauté garlic for one minute, stir in stock and wine and simmer for about two minutes. Add diced tomatoes and rosemary and remove from heat. Serve the cutlets with a healthy dollop of the pan sauce, and a slice of lemon.

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