Pork Tenderloin W Salad And Honey And Mustard Dressing

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Yummy pork tenderloin encrusted in an aged jack cheese served with baby spinach and a honey and mustard dressing.

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Steps

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To make the salad:.

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Whisk the honey , vinegar , dijon mustard and chives in a bowl to blend.

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Slowly add the oil whilst constantly whisking to blend.

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Season the vinaigrette to taste with salt and pepper.

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Just before serving , toss the spinach leaves in a large bowl with enough vinaigrette to coat.

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For the pork:.

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Place the pork between two sheets of plastic wrap.

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Using a meat mallet or heavy rolling pin , gently pound the pork until flattened to inch thick.

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Cut the pork into 4 equal pieces.

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Mix the bread crumbs and jack cheese together in a pie plate.

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Lightly whisk the eggs in another pie plate to blend.

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Place the flour in a third pie plate.

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Sprinkle the pork generously with salt and pepper.

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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.

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Melt 2 tablespoons of butter with 1 tablespoon of oil in each of 2 large nonstick frying pans over a medium to high heat.

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Ad.

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Ingredients

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honey, white wine vinegar, dijon mustard, fresh chives, extra virgin olive oil, salt & freshly ground black pepper, baby spinach leaves, pork tenderloin, fresh breadcrumbs, monterey jack cheese, eggs, all-purpose flour, butter