Pan-Seared Pork and Fried Green Tomato Salad

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

Pan-Seared Pork and Fried Green Tomato Salad

Directions

  1. Cut tenderloin crosswise into 12 slices. Using your hands, slightly flatten pork slices. Sprinkle with salt and pepper.
  2. In a shallow dish combine cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place egg in second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside.
  3. In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add pork to skillet; cook pork about 6 minutes or until golden brown on outside and slightly pink inside, turning once. Transfer to a serving platter; cover to keep warm.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Add tomato slices; cook for 2 to 3 minutes on 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

*Tip

For a bit more flavor punch, skip the sweet and sour sauce. Instead warm 1/3 cup red pepper jelly in a small saucepan over low heat or in the microwave and stir in 1 to 2 tablespoons cider vinegar.

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Nutrition Facts (Pan-Seared Pork and Fried Green Tomato Salad)

  • Per serving:
  • 354 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 113 mg chol. ,
  • 918 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 6 g sugar ,
  • 29 g pro.
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