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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pork Cutlets with Sautéed Spinach, Cherry Tomatoes, and Capers on a Bed of Couscous Recipe

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This recipe for Pork Cutlets with Sautéed Spinach, Cherry Tomatoes, and Capers on a Bed of Couscous is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb of Pork Tenderloin
1/2 C. Flour
2 Eggs
1/4 C. Fresh Parsley
1 C. Dry Bread Crumbs
2 1/2 Tbsp. Kosher Salt
1/2 Tsp. Black Pepper
5 Tbsp. Olive Oil
8 Whole Grape Tomatoes
2 Tbsp. Balsamic Vinegar
1 Tsp. Fresh Thyme
4 C. of Fresh Baby Spinach
2 Tbsp. Capers, Drained
2 Boxes of Couscous, Follow Instructions on Box
Directions:
Directions:
Slice the tenderloin into 8 pieces and pound until they are 1/4 inch thick. Place the flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 Tsp. of the salt, and 1/4 Tsp. of the pepper. Dip each cutlet in the flour, then in the beaten eggs, and finally the bread crumbs. Heat 2 Tbsp. of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through 2-3 minutes per side, using 2 more Tbsp. of the oil for the second batch. Transfer to plates. Wipe out skillet. Heat the remaining oil over medium-high heat. Add the tomatoes to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Before removing the tomatoes from the heat, add the spinach and capers and cook until the spinach wilts, about 1 minute. Divide pork, among individual plates and top with the spinach mixture. Serve with couscous.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Great Way to Bring New Flavors and Combination of Fresh Vegetables to Pork. Enjoy!

 

 

 

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