MAKES: 4 SERVINGS
START TO FINISH: 30 MINS
1 1 pound pork tenderloin
Ground black pepper
1/2 cup cornmeal
1 egg, lightly beaten
2 small green tomatoes, sliced 1/2 inch thick
2 tablespoons olive oil
1 cup watercress
1/2 cup crumbled blue cheese (2 ounces)
1/3 cup bottled sweet and sour sauce*
- Cut tenderloin crosswise into 12 slices. Using your hands, slightly flatten pork slices. Sprinkle with salt and pepper.
- In a shallow dish combine cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place egg in second shallow dish. Dip tomato slices in egg, then coat in cornmeal mixture; set aside.
- In a 12-inch skillet heat 1 tablespoon of the olive oil over medium-high heat. Add pork to skillet; cook pork about 6 minutes or until golden brown on outside and slightly pink inside, turning once. Transfer to a serving platter; cover to keep warm.
- Add the remaining 1 tablespoon olive oil to the skillet. Add tomato slices; cook for 2 to 3 minutes on each side until golden, adding oil if necessary. Serve pork and tomatoes with watercress and blue cheese. Drizzle sweet and sour sauce.
From the Test Kitchen
For a bit more flavor punch, skip the sweet and sour sauce. Instead warm 1/3 cup red pepper jelly in a small saucepan over low heat or in the microwave and stir in 1 to 2 tablespoons cider vinegar.
Nutrition Facts (Pan-Seared Pork and Fried Green Tomato Salad)
Per serving: 354 kcal , 16 g fat (5 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 113 mg chol. , 918 mg sodium , 22 g carb. , 2 g fiber , 6 g sugar , 29 g pro.