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Ingredients
1 cup canned less-sodium, fat-free chicken broth
1 garlic clove, pressed
2 tablespoons tomato paste
1/2 teaspoon dried sage
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
1 tablespoon seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
2 medium leeks, thinly sliced (about 1 1/2 cups)
2/3 cup thinly sliced roasted red peppers (from a jar)
Instructions
1 garlic clove, pressed
2 tablespoons tomato paste
1/2 teaspoon dried sage
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
1 tablespoon seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
2 medium leeks, thinly sliced (about 1 1/2 cups)
2/3 cup thinly sliced roasted red peppers (from a jar)
1. In a medium bowl whisk broth, garlic, tomato paste, sage, salt and pepper. Coat pork with breadcrumbs.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
