Pork Scaloppine

By Tonya_Speed

NUTRITION per serving: 156 Calories; 3g Fat; 21g Protein; 10g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 469mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable. Points: 3

Ingredients

• 12 ounces lean pork tenderloin
• 4 sun-dried tomato halves (not packed in oil)
• Non-aerosol cooking spray
• 3 cloves garlic, thinly sliced
• 1 small red bell pepper, seeded, deribbed and thinly sliced lengthwise
• 1 small green bell pepper, seeded, deribbed and thinly sliced lengthwise
• 1 (14.5-oz.) can diced tomatoes, well drained
• 2 tablespoons dry white wine
• 1/4 cup low sodium chicken broth
• Pinch of dried rosemary
• Waxed paper

Preparation

Step 1

Cut the pork loin into 4 slices. Place each slice between pieces of waxed paper and pound to a thickness of 1/4 inch. Place sun-dried tomatoes in a bowl; cover with boiling water for 5 to 8 minutes. Drain and chop. Lightly coat a skillet with cooking spray. Add pork and saute over medium-high heat for 2 to 3 minutes per side, turning once. Remove from skillet and keep warm. Add the garlic and bell peppers to the skillet; saute for 3 minutes. Add sun-dried tomatoes, drained diced tomatoes, white wine, chicken broth and rosemary; continue to cook over medium-high heat, stirring occasionally, until reduced by half, about 4 minutes. Just before serving, return pork slices to the skillet and turn to coat. Serve pork with sauce spooned over the top.

LC SERVING SUGGESTION: Steamed kale and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste until you get a mashed potatoes texture).
SERVING SUGGESTION: Serve baked russet potatoes instead of Faux-Tay-Toes.
KOSHER: Use boneless skinless chicken breast meat instead of pork.
GLUTEN FREE: Make sure canned tomatoes and chicken broth are gluten free.