Pork Scaloppini with Rosemary

By LLRedd

Ingredients

• 1 lb. Pork tenderloin
• 3 T Olive oil
• 3 Clove of garlic, minced
• 1 T Rosemary, fresh (or 1 t dried)
• 1/4 ¼ C White wine, dry
• 1/2 ½ C Chicken stock
• 2 Large plum tomatoes, diced
• 16 Black Olives
• 2 T Lemon Peel, minced

Preparation

Step 1

1. Slice tenderloin, pound thin. Dredge in seasoned flour. Brown in small amounts of olive oil. Cook about 2 minutes each side. Keep warm on platter.

2. Sauté garlic and rosemary. Add wine and deglaze pan. Reduce by half. Add chicken stock, reduce by half.

3. Add tomatoes, olives and lemon peel. Pour over tenderloin and serve.