Thursday, March 31, 2011

LIGHT DRESSING AND MIXED GREENS WITH PORK. ENJOY DAN:

PORK WITH SPRING MIX AND BABY SPINACH by CHEF DAN:


Serves 4



INGREDIENTS:



4 1/2-inch slices pork cut off pork tenderloin

1 cup all-purpose flour

2 tablespoons grape-seed oil, divided

2 garlic cloves, minced

2 tablespoons fresh lime juice

1 red onion, thinly sliced

3 cups half & half spring mix and baby spinach

Salt and pepper to taste



DIRECTIONS:



1. In a bowl whisk together, garlic, lime juice, 1 tablespoon grape-seed oil, salt and pepper, set dressing aside.

2. Place flour in a bowl.

3. Season pork with salt and pepper and dredge in flour, shaking off excess.

4. In a skillet, heat 1 tablespoon grape-seed oil over medium-high heat.

5. When oil is hot add cutlets, working in batches and adding more oil if necessary.

6. Cook until cutlets are golden on bottom, about 3 minutes.

7. Flip and cook about 3 minutes more,

8. Transfer to a platter.

9. In a large bowl, toss spring mix and baby spinach, with onion and dressing.

10. Place the salad on plates and top with cutlets.



ENJOY DAN:

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