Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from pork, and cut crosswise into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with pepper and salt.

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  • Heat 1 teaspoon oil in a 9-inch cast-iron skillet coated with cooking spray over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; set aside.

  • Heat 1 teaspoon oil in pan. Add garlic; sauté 45 seconds. Stir in wine and rosemary, scraping pan to loosen browned bits. Add tomato paste; cook 2 minutes. Stir in broth and orange juice; cook until thick (about 6 minutes). Serve pork with sauce.

Nutrition Facts

195 calories; calories from fat 25%; fat 5.4g; saturated fat 1.3g; mono fat 3g; poly fat 0.6g; protein 25.2g; carbohydrates 5.4g; fiber 0.6g; cholesterol 74mg; iron 2.2mg; sodium 302mg; calcium 27mg.
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