Best Grapefruit Pork Salad Recipes

PORK MILANESA WITH WARM SPINACH, GRAPEFRUIT & POMEGRANATE SALAD

Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad image

The pork tenderloin: pounded thin and cooked to deliciousness. The spinach salad: stirred with grapefruit and pomegranate seeds. The crowd: impressed.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

GRAPEFRUIT PORK SALAD

Grapefruit Pork Salad image

I found the recipe for this salad starring stir-fried pork tenderloin years ago and have adapted it a bit since. My family often requests it-particularly in summer.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup unsweetened grapefruit juice
2 tablespoons red wine vinegar
1 tablespoon canola oil
2 teaspoons honey
1 teaspoon prepared mustard
1 teaspoon poppy seeds
1/8 plus 1/4 teaspoon salt, divided
1 pound pork tenderloin, julienned
1 bunch leaf lettuce, torn
1 medium grapefruit, peeled and sectioned
1 medium white grapefruit, peeled and sectioned
1-1/2 cups halved green grapes
1 cup quartered fresh strawberries

Steps:

In a jar with a tight-fitting lid, combine the grapefruit juice, vinegar, oil, honey, mustard, poppy seeds and 1/8 teaspoon salt; shake well and set aside., In a large nonstick skillet coated with cooking spray, stir-fry pork with remaining salt until no longer pink. , Place lettuce on a platter; top with warm pork. Arrange grapefruit, grapes and strawberries around pork. Shake dressing; drizzle over salad.

Nutrition Facts : Calories 311 calories, Fat 10g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 354mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges