Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1½ lb. pork tenderloin, cut into 6 pieces, pounded to 1/4-inch thickness
  • ¼ cup sour cream
  • 25 PREMIUM Multigrain Saltine Crackers, finely crushed (about 3/4 cup)
  • ¼ cup oil, divided
  • ¼ cup balsamic vinaigrette dressing
  • ¼ cup pomegranate juice
  • ½ large onion, sliced
  • 2 pkg. (6 oz. each) baby spinach leaves
  • 1 large pink grapefruit, segmented
  • 1 pomegranate, seeded (about 3/4 cup)

Nutrition facts

Recipe Tips

1

Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.

2

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 (160ºF), adding remaining oil as needed. Cover to keep warm.

3

Mix dressing and pomegranate juice until well 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.

4

Serve salad with meat.