PORK TENDERLOIN WITH WATERMELON-TOMATO SALAD
By á-408
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
Preparation
Step 1
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.
You'll also love
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Tilapia in Lemon Dill Cream Sauce 0/5 (0 Votes)
- Ginger Shallot Marinade 0/5 (0 Votes)
- Pumpkin pie with sweetened... 0/5 (0 Votes)
- Caramel Rum Raisin Sauce 0/5 (0 Votes)
- Swedish Pork Tenderloin 0/5 (0 Votes)
- Southern Pork Tenderloin with... 0/5 (0 Votes)
Review this recipe