boneless pork loin meal

1 1/2 lb. boneless pork loin or leg steak (1/8 inch thich)
1/2 cup flour
1 cup sun dried tomatoes
Olive oil as needed
24 small mushrooms, sliced
6 shallots or 1 large onion, minced
1 1/2 cups chicken stock
3/4 cup cooking sherry
1/4 cup Worcestershire sauce
2 tbsp. chopped fresh parsley
1/4 tsp. each dried oregano, basil, thyme
1/4 tsp. each dried dill, rosemary
1/4 tsp. salt and ground black pepper
1/2 each sweet red, yellow and green peppers, julienned

Flatten pork medallions with your hand; lightly flour.
Blanch tomatoes in boiling water for 2 minutes; drain and cut into thin strips.
Over medium low heat, saute medallions in oil 1 1/2 minutes per side, remove from pan and keep warm.
In a large saucepan, over medium heat, saute mushrooms and shallots in 2 tablespoons oil 1 to 2 minutes.
Stir in stock, sherry, tomatoes, Worcestershire sauce, parsley and seasonings.
Add medallions and simmer 5 to 10 minutes.
Meanwhile, saute peppers in 2 tablespoons oil and use to garnish medallions.
Serve over pasta or rice.