Serves 4 (serving size: 3 pork slices, about 1/4 cup sauce, and 1 cup salad)
Emily Nabors Hall
Milanese is Italian for "breaded and sautéed until golden," an easy (and fast) way to dress up sliced pork tenderloin. Top the pork with a creamy mushroom sauce and serve with a simple kale salad for a complete meal. Golden raisins have a way of elevating everything they touch; try stirring into rice pilaf or sprinkling over roasted broccoli or Brussels sprouts. Remember to look for unseasoned pork tenderloin without brine (the label should have about 200mg or less per serving).
4 cups stemmed chopped curly kale (about 1 bunch)
3 tablespoons olive oil, divided
3 tablespoons golden raisins
1 tablespoon red wine vinegar
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup whole-wheat panko (Japanese breadcrumbs)
1 large egg, lightly beaten
1 tablespoon water
1 pound pork tenderloin, cut crosswise into 12 slices
6 ounces shiitake mushroom caps, sliced
1 tablespoon all-purpose flour
1 cup whole milk
Added sugars 0g
Calcium 11% DV
Potassium 23% DV
How to Make It
Combine kale, 1 tablespoon oil, raisins, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Let stand 10 minutes.
Combine 1/4 teaspoon salt, 1/2 teaspoon pepper, and panko in a shallow dish. Combine egg and 1 tablespoon water in a shallow dish. Dip pork slices in egg mixture; dredge in panko mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add half of pork slices to pan; cook 3 minutes on each side. Place cooked slices on a plate. Repeat procedure with 1 1/2 teaspoons oil and remaining half of pork slices.
Heat remaining 1 tablespoon oil in pan. Add mushrooms; sauté 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and milk; cook 2 minutes or until slightly thickened, stirring occasionally. Top pork with mushroom sauce. Serve with salad.
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