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Nutrition Facts
Serving Size 197 g
(Approx. 6 Servings)
Amount Per Serving
Calories 480 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 480 mg 20%
Total Carbohydrate 24 g 8%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 14 g
Vitamin A 20% • Iron 15%
Vitamin C 10% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Almond Crusted Pork Salad with Caper Mint Dressing

Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 fresh mint, chopped
1/4 cup(s) non pareil capers, drained and rinsed
1 medium shallot, chopped
1 Tbsp dijon mustard
1/2 cup(s) white balsamic vinegar
1 1/4 cup(s) grapeseed oil, plus more for cooking as needed
2 cup(s) smoked almonds
3 large eggs, whisked together, plus more as needed for dredging.
1 cup(s) all purpose flour, plus more as needed for dredging
1 1/2 Lb Pork Center Loin Chops Boneless, or pork tenderloin, gently pounded very thin to approximately 1/4 inch or less in thickness
12 Oz baby spring mix, or as needed for serving
1 red radish, rinsed and thin sliced
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Instructions

1
In a blender, combine mint, capers, shallot, mustard and white balsamic. Puree until smooth, while blender is running on low speed slowly add the grapeseed oil to form an emulsion. Season to taste and refrigerate until ready to use.
2
Using a food processor, pulse almonds until texture is roughly the size of panko breadcrumbs, set aside.
3
Place a non stick skillet over medium heat and allow to get hot. Meanwhile set up breading station by placing smoked almond crumbs, eggs and flour into three separate shallow bowls.
4
When pan is hot work in batches, dredge pork cutlets in flour, then egg, then almonds, pressing to coat each piece of pork completely. Add a couple of tablespoons of oil to pan and sauté until crispy, approximately 1 to 3 minutes per side depending on thickness of pork or until almonds are nicely browned.
5
After pork has all been cooked allow to rest and assemble salad. In a large bowl add spring mix and radishes. Feel free to add any of your favorite salad components.
6
Toss salad in dressing as needed, slice pork into thin strips and serve on top of salad. Season to taste with salt and pepper.
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