Crumb-crusted pork with kale and orange salad
Fresh orange juice
White wine vinegar
2 medium, navel
6 cup(s), baby greens with kale, loosely packed
Uncooked lean pork tenderloin
1 pound(s), trimmed
- Whisk together orange juice, 1 teaspoon of mustard, 2 teaspoons of oil, vinegar, and 1/2 teaspoon of salt in large bowl.
- With sharp knife, cut off slice from top and bottom of oranges. Stand fruit upright. Cut off peel and white pith, cutting from top to bottom, turning fruit as you go. Cut oranges crosswise into 1/2-inch rounds; cut rounds in half.
- Place oranges and greens on top of orange juice mixture in bowl. Do not toss.
- Cut pork in half crosswise, then cut each half lengthwise in half to make 4 pieces. Pound each piece of pork to 1/4-inch thickness. Sprinkle pork with remaining 1/4 teaspoon salt. Brush with remaining 4 teaspoons mustard and sprinkle with panko, pressing to adhere.
- Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of pork registers 145°F, about 6 minutes.
- Toss salad and divide evenly among 4 plates. Top with pork and serve immediately.
- Per serving: 1 piece pork and 1 1/2 cups salad