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Main dishes

Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

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
25
 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
2
pkg.  (6 oz. each) baby spinach leaves
1
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.
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