May 26, 2010

Pork Scallopini with Baked Red Wine Tomatoes

Pork Scallopini with Baked Red Wine Tomatoes
Adapted from Marcella Hazan's: The Classic Italian Cook Book

7 boneless pork scallopini fillets
1/4 vegetable oil
4 garlic cloves
Flour (for breading)
Freshly ground black pepper
2/3 Cup Red Wine
1 can (15 oz.) whole peeled tomatoes
2 Tablespoons Capers
1/4 Cup fresh chopped oregano
Fresh Parmesan cheese

Prepare Pork Scallopini:
Preheat oven to 350 F. Heat oil and two whole garlic cloves in a non-stick skillet over medium high heat: remove garlic when golden brown. In the mean time, combine enough flour with a dash of salt and freshly ground black pepper to cover the bottom of pie plate. Dredge the pork fillets two or three at a time and place in hot skillet to brown on both sides, about 2 minutes each side then place in a large baking dish. Repeat the browning process until all the fillets are lightly brown and the breading looks crispily delicious.

Prepare Red Wine Tomato Sauce:
After browning the last fillet, deglaze the pan with the red wine, scraping down all the brown bits with a rubber spatula for ultimate flavor. Let the wine reduce for about 3 minutes then add tomatoes, oregano, capers, the earlier garlic cloves, and some salt and pepper to season. Allow to come together for a minute or two then transfer to baking dish and evenly spread over the fillets (yes, the tomatoes will still be plump but they will fall in the oven while baking).

Cover the baking dish with foil and bake for 20-25 minutes or until the pork is thoroughly cooked. Serve with noodles such as Farfalle and sprinkle with fresh parmesan cheese. Enjoy!

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