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

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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