• 6servings
  • 60minutes
  • 350calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsSelenium, Copper, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 lb. pork tenderloin , cut into 6 pieces, pounded to 1/4-inch thickness

  2. 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

  3. 25 PREMIUM Multigrain Saltine Crackers , finely crushed (about 3/4 cup)

  4. 1/4 cup oil , divided

  5. 1/4 cup KRAFT Balsamic Vinaigrette Dressing

  6. 1/4 cup pomegranate juice

  7. 1/2 large onion , sliced

  8. 2 pkg. (6 oz. each) baby spinach leaves

  9. 1 large pink grapefruit , segmented

  10. 1 pomegranate , seeded (about 3/4 cup)

Instructions Jump to Ingredients ↑

  1. DIP meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.

  2. 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 (160ºF), adding remaining oil as needed. Cover to keep warm.

  3. MIX dressing and pomegranate juice until well 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.

  4. SERVE salad with meat.


Send feedback