Pan-Seared Pork & Fried Green Tomato Salad

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8 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Pan-Seared Pork & Fried Green Tomato Salad
Ingredients
1
pound pork tenderloin
 
Salt and ground black pepper
1/2
cup cornmeal
1
egg, well beaten
2
small green tomatoes, sliced 1/2-inch thick
2
tablespoons olive oil
1
cup watercress
2
ounces crumbled blue cheese
1/3
cup bottled sweet and sour sauce (or red pepper jelly, warmed, and mixed with 1 to 2 Tbsp. cider vinegar)
Directions
  1. Slice tenderloin crosswise in 12 slices. Slightly flatten with palm of hand. Sprinkle with salt and pepper.
  2. In shallow dish, combine cornmeal, 1/2 tsp. salt, and 1/2 tsp. pepper. Place beaten egg in second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside.
  3. In 12-inch skillet heat 1 Tbsp. oil over medium-high heat. Cook pork for 3 minutes each side, until golden brown on outside and slightly pink inside. Transfer to platter; cover to keep warm.
  4. Add 1 Tbsp. oil to skillet. Cook tomato slices for 2 to 3 minutes each side until golden, adding oil if necessary. Serve pork and tomatoes with watercress and blue cheese. Drizzle sweet and sour sauce.
From the Test Kitchen
Change Up:

Use breadcrumbs in place of cornmeal to coat tomatoes and replace blue cheese with shaved Parmesan cheese.

Nutrition Facts (Pan-Seared Pork & Fried Green Tomato Salad)
    Per serving:
  • 354 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 113 mg chol.,
  • 918 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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