Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

The pork tenderloin: pounded thin and cooked to deliciousness. The spinach salad: stirred with grapefruit and pomegranate seeds. The crowd: impressed.

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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 (145ºF), adding remaining oil as needed. Remove from heat; cover to keep warm.

3. 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.

4. Serve meat with salad.

Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

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