Recipe by s'kat
This easy weeknight dish goes great with risotto or garlic mashers!
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.