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The Old Stone Inn

Waynesville, North Carolina

Specialty Recipe

Escalopes of Pork Tenderloin with Rosemary

Ingredients
One 3/4-pound whole pork tenderloin
1/4 cup flour
3 Tablespoons melted butter
1 cup white wine
2 sprigs fresh rosemary
Salt and pepper

Trim and slice tenderloin into 1/4-inch medallions, flatten with a meat pounder, and season with salt and pepper. Lightly dredge in flour and saute in large skillet with very hot butter. After browning both sides, add wine and rosemary, cover skillet, and place in a 350-degree oven for 20 minutes.

Serves: 4

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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