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Pan-Seared Pork & Fried Green Tomato Salad

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pan-Seared Pork & Fried Green Tomato Salad

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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