Korean Nut-Crusted Pork Medallions
Sautéed Green Beans and Red Pepper
Ingredients
- ¾ cup honey-roasted almonds
- ¾ cup panko breadcrumbs
- 1½ lb pork tenderloin, trimmed
- ⅓ cup curry mayonnaise
- 1 Tbsp gochujang (Korean chile paste)
- 4 Tbsp olive oil
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp pepper
Instructions
- Process nuts in a food processor until finely chopped. Combine nuts and panko in a shallow bowl.
- Cut pork into 1½-inch-thick medallions; use a meat mallet to pound pieces to ½-inch thickness.
- Combine mayonnaise and gochujang in a second shallow bowl. Dip pork in mayonnaise mixture; dredge in panko mixture, pressing gently to adhere.
- Cook pork, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 2 to 3 minutes per side or until golden brown and done. Sprinkle with cilantro, salt, and pepper.
Side Dish Ingredients
- 1 (16-oz) pkg green bean sauté kit (such as Eat Smart)
- 2 Tbsp canola oil
- 1 red bell pepper, sliced
Side Dish Instructions
- Cook beans according to package directions using oil and adding bell pepper to skillet with beans.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
424
|
77
|
501
|
| Fat (g) | 30 | 5 | 35 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 13 | 7 | 20 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 425 | 213 | 638 |
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