Lemon-Parmesan Pork Medallions
Arugula-Strawberry Salad
Ingredients
- ¾ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ⅓ cup mayonnaise
- 1 pork tenderloin
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp butter
- 1 Tbsp basil paste
Instructions
- Place panko and cheese in a shallow bowl. Place mayonnaise in another bowl.
- Cut pork into 1½-inch-thick medallions; use a meat mallet to pound pieces to ½-inch thickness.
- Dip pork pieces in mayonnaise; dredge in panko mixture, pressing gently to adhere. Sprinkle with salt and pepper.
- Cook pork in 1 Tbsp 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 baby arugula
- ½ (16-oz) pkg strawberries
- ¼ cup sliced almonds
- 1 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 3 Tbsp olive oil
Side Dish Instructions
- Combine arugula, strawberries, and nuts in a bowl.
- Whisk together vinegar, mustard, honey, and oil. Pour desired amount of dressing over salad; toss.
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