Cut the pork loin into 1/2-inch-thick slices (creating the scaloppini). Then pound it lightly. Lightly flour the pork scaloppini.
Heat the oil in a saute pan on medium-high heat. Add pork scaloppini and saute until golden on both sides. Remove from pan. Add garlic to the pan and saute until golden. Add the tomato puree and salt and saute for 5 to 7 minutes. Add the pork to the tomato puree. Add the oregano. (Note: If the sauce is getting dry, add a teaspoon of hot water). Finish with butter and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andreoli Italian Grocer, Scottsdale, AZ