PORK TENDERLOIN WITH WATERMELON-TOMATO SALAD

PORK TENDERLOIN WITH WATERMELON-TOMATO SALAD
PORK TENDERLOIN WITH WATERMELON-TOMATO SALAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    CUPS CUBED WATERMELON

  • 2

    CUPS CHERRY TOMATOES, HALVED

  • 2

    CUPS BABY ARUGULA

  • 1/4

    CUP FRESH PARSLEY LEAVES

  • 1/4

    CUP OLIVE OIL

  • 2

    TBSP DIJON MUSTARD, DIVIDED

  • 1

    TBSP LEMON JUICE PLUS 4 LEMON WEDGES

  • 1/2

    TSP KOSHER SALT AND 1/4 TSP PEPPER

  • 2

    LARGE EGGS

  • 2

    CUPS PANKO

  • 4 - 4

    OZ. CENTER-CUP PORK CHOPS, POUNDED TO 1/8" THICK

  • 6

    TBSP VEG. OIL

Directions

COMBINE FIRST 4 INGREDIENTS, WHISK OIL, 1 TBSP MUSTARD, AND JUICE IN BOWL SEASON, AND SET ASIDE WHISK EGGS AND `1 TBSP MUSTARD IN BOWL, COMBINE PANKO, SALT AND PEPPER, DIP CHOPS IN EGG MIXTURE, THEN IN PANK. COOK CHIPS UNTIL GOLDEN BROWN AND COOKED THROUGH, ABOUT 2 MINUTES TOSS SALAD WITH DRRESSING, SEASON TO TASTE. SERVE PORK WITH SALAD AND LEMON WEDGES.

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