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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