Main dishes

Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

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Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad recipe

photo by:kraft

time

prep:

1 hr

total:

1 hr

servings

total:

6 servings

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What You Need

1-1/2

lb. pork tenderloin, cut into 6 pieces, pounded to 1/4-inch thickness

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

PREMIUM Multigrain Saltine Crackers, finely crushed (about 3/4 cup)

1/4

cup oil, divided

1/4

cup KRAFT Balsamic Vinaigrette Dressing

1/4

cup pomegranate juice

1/2

large onion, sliced

pkg. (6 oz. each) baby spinach leaves

large pink grapefruit, segmented

3/4

cup pomegranate seeds

Make It

DIP meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.

RESERVE 2 tsp. oil. Heat 2 Tbsp. of the remaining oil in medium skillet on medium heat. Add meat, in batches; cook 4 min. on each side or until done (145ºF), adding remaining oil as needed. Remove from heat; cover to keep warm.

MIX dressing and pomegranate juice until blended. Heat reserved oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in dressing mixture; bring to boil. Remove from heat. Add spinach; toss to evenly coat. Stir in grapefruit and pomegranate seeds.

SERVE meat with salad.

Kraft Kitchens Tips

Serving Suggestion

Balance this festive main dish with a smart side dish, such as a serving of hot steamed rice.

How to Pound Meat to Flatten

To flatten pork cutlets, place meat in large freezer-weight resealable plastic bag. Pound meat with meat mallet to desired thickness. The bag will contain the liquids from the meat, helping to minimize the mess. The flattened meat can then be stored in the sealed bag in refrigerator or freezer until ready to be used.