The pork tenderloin: pounded thin and cooked to deliciousness. The spinach salad: stirred with grapefruit and pomegranate seeds. The crowd: impressed.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.
- Reserve 2 tsp. oil. Heat 2 Tbsp. of the remaining oil in medium skillet on medium heat. Add meat, in batches; cook 4 min. on each side or until done (145ºF), adding remaining oil as needed. Remove from heat; cover to keep warm.
- Mix dressing and pomegranate juice until blended. Heat reserved oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in dressing mixture; bring to boil. Remove from heat. Add spinach; toss to evenly coat. Stir in grapefruit and pomegranate seeds.
- Serve meat with salad.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
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