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- 1 1/4 pounds center cut pork loin, cut in 4 slices
- 2 cups corn bread stuffing mix, crushed
- 2 tablespoons olive oil
- 2 cups sliced red cabbage
- 6 cups coarsely chopped kale
- 1/3 cup balsamic vinegar
- Salt and black pepper
1. Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
2. In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
3. Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 394,
- Fat, total (g) 14,
- chol. (mg) 78,
- sat. fat (g) 2,
- carb. (g) 35,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 10,
- pro. (g) 32,
- vit. A (IU) 15403,
- vit. C (mg) 138,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 769,
- Potassium (mg) 1040,
- calcium (mg) 182,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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