Smithfield
For a savory appetizer made with less than 10 ingredients, try this recipe for Fresh Pork and Kalamata Flatbreads.
Fresh Pork and Kalamata Flatbreads
Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6
Ingredients
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 1 tablespoon extra-virgin olive oil
- 1 can (13.8 ounces) refrigerated pizza crust dough
- 3/4 cup sliced sun-dried tomatoes in olive oil
- 1/2 cup sliced Kalamata olives, drained
- 1 teaspoon crushed dried rosemary
Directions
Cut pork tenderloin into 3/4-inch cubes. Heat oven to 400 F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
Bake 18-21 minutes until edges are golden brown. Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.
(article courtesy of Family Features and Smithfield)