Serves: 4 to 6
1 whole pork tenderloin, cut into 8-10 cutlets, pounded thin “scaloppine” style
1 to 2 cups flour for dredging (we prefer Dakota Maid all-purpose flour)
2 tablespoons white wine for deglazing pan (optional)
½ cup extra virgin olive oil
1 tablespoon minced garlic
2 large tomatoes , roughly chopped (skin can be removed if desired) (approx. 2 cups)
1 teaspoon dried oregano
¼ cup water
½ teaspoon crushed red pepper flakes
1 teaspoon sea or kosher salt
½ teaspoon fresh black pepper
1 tablespoon fresh parsley, chopped for garnish
Dredge each cutlet lightly in flour before you begin, shaking off the excess. In a large sauté pan, heat the olive oil over medium heat and add the pork cutlets, cooking on both sides for one minute.
Move the cutlets from the pan to a plate and set aside. Add white wine to the pan and deglaze it for about a minute over medium heat, moving the pan back and forth to loosen the brown bits of pork.
Add the garlic to the oil and cook for about one minute over medium-low heat. Add the tomatoes, oregano, water, salt and pepper and cook for another 3-5 minutes until the mixture takes on a sauce-like consistency (thicker than a broth, thinner than gravy).
Return the pork to the pan and cook for about 2 more minutes with the tomato mixture, to ensure that the pork is hot for serving. Place the cutlets on a serving platter and pour sauce over cutlets. Sprinkle with fresh parsley for garnish and serve.
- If the sauce dries up too quickly, add a couple tablespoons of water.
- Serve this dish with a good, crusty bread to soak up the sauce!