Lemon-Parmesan Pork Medallions
Strawberry-Arugula Salad
Ingredients
- ½ cup panko breadcrumbs (preferably whole wheat)
- 3 Tbsp freshly grated Parmesan cheese
- ⅓ cup mayonnaise
- ¾ lb pork tenderloin
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter
- 1 Tbsp basil paste
Instructions
- Place panko and cheese in a shallow bowl. Place mayonnaise in a second 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 hot oil 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 (5-oz) pkg arugula
- ½ quart strawberries, hulled and sliced
- ¼ cup sliced red onion
- ¼ cup honey roasted sliced almonds (such as Orchard Valley Harvest)
- 5 Tbsp refrigerated balsamic vinaigrette
Side Dish Instructions
- Combine arugula, strawberries, onion, and nuts in a bowl; add vinaigrette, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
441
|
141
|
582
|
| Fat (g) | 30 | 8 | 38 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 10 | 15 | 25 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 667 | 232 | 899 |
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