- 6 tablespoons [52.5 g] flour
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] black pepper
- 1 [3-pound / 1.4-kg] boned pork fillet, into 1/4-inch [6-mm] thick slices
- 4 tablespoons [60 mL] peanut oil
- 2 onions, minced
- 2 cloves garlic, finely chopped
- 6 scalded tomatoes, peeled, seeded and chopped
- 1 1/2 cups [375 mL] dry white wine
- 1 teaspoon [5 mL] basil
- 1 tablespoon [15 mL] chopped parsley
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- Mix together flour, salt and black pepper onto a plate.
- Well-coat pork slices with seasoned flour.
- Over medium heat, heat peanut oil into a large skillet.
- Brown pork slices into hot oil, for 3 to 4 minutes on each side.
- Using a slotted spoon, transfer pork slices into a casserole.
- Stirring, brown together minced onions and chopped garlic into hot skillet, for 12 to 15 minutes.
- Mix in chopped tomatoes, pour in dry white wine and sprinkle mixture with basil.
- Simmer for 2 to 3 minutes.
- Pour sauce into casserole, all over pork slices.
- Cover casserole and simmer mixture over low heat for 1 hour.
- Remove from heat then sprinkle mixture with chopped parsley.
- Serve immediately, from the casserole.
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