Crusted Pork Tenderloin and Honey Mustard Spinach Salad
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Salad
- 29.58 ml honey
- 29.58 ml white vinegar
- 14.79 ml mustard
- 29.58 ml finely chopped chives
- 29.58 ml olive oil
- 0.61 ml salt
- 0.61 ml black pepper
- 1419.54 ml baby spinach leaves, stems trimmed
-
Pork
- 566.99 g pork tenderloin
- 295.73 ml gluten-free breadcrumbs
- 315.37 ml finely grated parmesan cheese
- 2 large eggs
- rice flour (for dredging)
- salt & freshly ground black pepper
- 59.16 ml butter
- 29.58 ml olive oil
directions
-
To make the salad:
- Whisk the honey, vinegar, mustard and chives in a bowl to blend.
- Slowly add the oil whilst constantly whisking to blend.
- Season the vinaigrette to taste with salt and pepper.
- Just before serving, toss the spinach leaves in a large bowl with enough vinaigrette to coat.
-
For the pork:
- Place the pork between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pork until flattened to 1/2 inch thick. Cut the pork into 4 equal pieces.
- Mix the bread crumbs and cheese together in a pie plate.
- Lightly whisk the eggs in another pie plate to blend.
- Place the flour in a third pie plate.
- Sprinkle the pork generously with salt and pepper.
- Dip the pork pieces into the flour to coat lightly, then into the eggs and finally into the bread crumb mixture to coat, patting the crumb mixture to adhere.
- Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.
- Add 2 pork pieces to each pan and cook for 3 minutes on each side or until golden brown and just cooked through.
- Transfer the cooked pork to a paper towel-lined plate to absorb any excess oil and butter.
- Cut the pork pieces in half. Mound the spinach on 4 plates. Arrange the pork on the spinach and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!