Prep 5 mins
Cook 15 mins
This easy weeknight dish goes great with risotto or garlic mashers!
- 12 ounces boneless pork, sliced very thin
- 1 tablespoon flour
- 4 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced shallot
- 1 teaspoon fresh, minced rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 8 pimento stuffed olives, sliced
- 3 plum tomatoes, diced
- 1 cup white wine
- Lay the pork in a single layer on a plate and sprinkle one side with the half of the flour, turn the pork over and repeat with the remaining flour.
- Heat the olive oil in a heavy skillet over high heat.
- When the oil is very hot and just begins to smoke, add the pork very carefully.
- Cook the pork on one side until in begins to caramelize then turn it over.
- Sprinkle the garlic, shallots and rosemary around the pork in the pan and sauté for an additional minute.
- Add the salt, pepper, green olives, tomatoes and white wine; Bring the liquid to a boil, then lower it to a simmer.
- Cook the pork for approximately 5 minutes, or until the liquid has reduced by half and thickened slightly.
This was an excellent recipe s'kat. We cook similar dishes, but for much longer, and I was worried the wine and tomatoes might taste a bit raw, or not blended together. But I needn't have worried, it was great. We had this with mash and vegetables. I used kalmata olives, not green ones, because we had those in the fridge.
DH and I really enjoyed this, the flavors are so fresh and blended well. I do was worried about the tomatoes being done but the end result was just a nice fresh blend. The only think we did slightly differant was use 2 thick boneless pork chopse and pound them prior to slicing and top with fresh graded parmasian cheese. The end result was a lovely tender meat that we served over spagetti noodles. Made for July's photo tag game.