SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pan-Seared Pork & Fried Green Tomato Salad

Makes: 4 servings
Start to Finish 30 mins
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 KitchenChange 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 354,
  • Fat, total (g) 16,
  • chol. (mg) 113,
  • sat. fat (g) 5,
  • carb. (g) 22,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 29,
  • vit. A (IU) 777,
  • vit. C (mg) 15,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 918,
  • Potassium (mg) 820,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe