Pork Scaloppini With Green Olives, Tomato And White Wine

12 ounces boneless pork, sliced very thin
1 tablespoon flour
4 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1 teaspoon fresh minced rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
8 pimento stuffed green 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.

Serve with risotto or garlic mashed potatoes.

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