PORK TENDERLOIN WITH WATERMELON-TOMATO SALAD

By á-408

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

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.