PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES

PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES image

Yield 4 servings

Number Of Ingredients 13

1 1 pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teasponn freshly ground pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
1/4 white wine
1/2 cups chicken stock
2 large plum tomatoes, seeded and cut into 1/4 inch dice
16 Nicoise olives, rinsed
2 tablespoon minced lemon peel
salt and freshly ground pepper

Steps:

Cut tenderloin crosswise into 1/2 inch-thick pieces.Pound between sheets of waxed paper to thickness of 1/4 inch.(Can be prepared 1 day ahead.Cover tightly and refrigerate). Combine flour, salt, and pepper in shallow dish. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 patches, add 1 tablespoon oil to skillet for each batch. Reduce heat to low. Add garlic and rosemary to skillet and stir until garlic just begins to brown, about 2 minutes. Add wine and bring to boil over high heat, scraping up any browned bits. Continue boiling until liquid is reduced to glaze, about 1 minute. Add stock and boil until reduced by half, about 2 minutes. Add tomatoes, olives and lemon peel and stir until heated through, about 1 minute. Season sauce with salt and pepper.Pour over pork.