Pork Tenderloin Scaloppine with White Wine-Thyme Sauce
| Yield: | 4 Servings |
| Categories: |
| 2 | Pork tenderloins; about 10-14 ounces each | |
| 1/3 | c | All-purpose flour |
| 1 | ts | Each: salt; freshly cracked black pepper |
| 3 | tb | Olive oil |
| 2 | Shallots; finely chopped, about 1/4 cup | |
| 2 | Cloves garlic; minced | |
| 1/2 | md | Tomato; finely chopped, about 1/2 cup |
| 1/2 | c | White wine |
| 1/4 | c | Chopped fresh thyme or fresh basil or oregano |
| 2 | tb | Unsalted butter; optional |
| Salt; freshly cracked black pepper to taste |
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