Pork Scallopini with Fresh Rosemary and Sundried Tomatoes

Rosa usually dries a portion of Navarro’s bumper crop of tomatoes, perfect to use in the winter with this pork recipe from The Restaurant.

4 pound pork loin
flour for dredging
4 teaspoons butter
1/4 cup olive oil
salt and pepper
1/4 cup minced shallots
1-2 tablespoons flour
4 teaspoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup julienned sundried tomatoes
2 teaspoons fresh rosemary
1 cup Verjus

Cut the pork into 1/8 inch slices and pound lightly. Dredge with flour. Heat the butter and oil in a sauté pan. Add pork and brown on both sides. Salt and pepper to taste and remove to a warm platter

Add shallots to pan and cook to soften. Add enough flour to form a roux.

Add lime juice, orange juice, sundried tomatoes and rosemary then cook for one more minute.

Deglaze with Verjus and pour sauce over pork platter. Garnish with fresh chopped parsley.

Serves Four

Jim Larsen
Fort Bragg, CA