Lemon-Parmesan Pork Medallions
Strawberry-Arugula Salad
Ingredients
- 1 cup panko breadcrumbs (preferably whole wheat)
- ⅓ cup freshly grated Parmesan cheese
- ¾ cup mayonnaise
- 1½ lb pork tenderloin
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup fresh lemon juice
- 2 Tbsp butter
- 2 Tbsp basil paste
Instructions
- Place panko and cheese in a shallow bowl. Place mayonnaise in a large bowl.
- Cut pork into 1½-inch-thick medallions; use a meat mallet to pound pieces to ½-inch thickness.
- Dip pork in mayonnaise; dredge in panko mixture, pressing gently to adhere. Sprinkle with salt and pepper.
- Cook pork, in batches, in 1 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. Remove from skillet.
- Add lemon juice, butter, and basil paste to skillet, stirring until butter is melted. Serve sauce over pork.
Side Dish Ingredients
- 1 (10-oz) pkg arugula
- 1 quart strawberries, hulled and sliced
- ½ red onion, sliced
- ½ cup honey roasted sliced almonds (such as Orchard Valley Harvest)
- ⅓ cup refrigerated balsamic vinaigrette
Side Dish Instructions
- Combine greens, strawberries, onion, and nuts in a bowl; add vinaigrette, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
437
|
121
|
558
|
| Fat (g) | 30 | 6 | 36 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 10 | 14 | 24 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 653 | 146 | 799 |
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