Instructions: Remove fat from pork and cut into 1 inch slices. Place slices between 2 pieces of plastic wrap and flatten with the bottom of a heavy pan or meat mallet. Place flour on a plate and season with salt and pepper to taste. Dip pork slices into flour, coating both sides. Heat oil in a large nonstick skillet on medium high. Brown pork 1 minute, turn and brown second side 1 minute. Salt and pepper the cooked sides. Remove to a plate. Add garlic and tomatoes to skillet and cook 3 minutes. Spoon tomatoes over pork and serve.

Makes 2
servings.

When asked what she serves her family for a quick meal, TV chef Sara Moulton answered instantly: Pork scaloppine with fresh sauteed tomatoes and garlic accompanied by roasted broccoli and sweet potatoes.

Moulton is the executive chef for Gourmet magazine and host of the show schedule, she still finds time to sit down to dinner with her family.

The pork dish takes about 5 minutes to cook. The broccoli and sweet potatoes take about 20 minutes to roast, a process that intensifies the vegetables flavor. Start them first and then prepare the rest of the meal. Or, for a quicker side dish, place them in a microwave-safe bowl, cover and microwave on high for 5 minutes.

fat.

HELPFUL HINTS

o Any type of potato and vegetable can be substituted.

COUNTDOWN

o Preheat oven to 400 degrees.

o Start broccoli and potatoes.

o Make pork scaloppine.

o Finish vegetables.

WINE

o Fred Taskers wine suggestion: Id try a light, fruity beaujolais from France.

SHOPPING LIST

o To buy: 1/4 pound broccoli florets, 3/4 pound sweet potato, 2 medium tomatoes, 3/4 pound pork tenderloin.

o Staples: Flour, olive oil, garlic, salt, black peppercorns.

Linda Gassenheimers latest book is Low-Carb Meals in Minutes. Write to her

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.