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Recipe Summary test

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix the tangerine zest and juice. Whisk in 2 tbsp. oil; season.

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  • In a large bowl toss the onion and 1 tbsp. of the tangerine dressing to coat; let marinate. Season the pork with salt and pepper.

  • Using a food processor, grind the almonds and Parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. In another shallow bowl, lightly beat the egg. Coat the pork in the egg, then the nut mixture, pressing to adhere.

  • In a large nonstick skillet, heat the remaining 2 tbsp. EVOO over medium-high. Reduce the heat to medium, add the pork and cook until golden and cooked through, 3 to 4 minutes per side.

  • Remove pan from the heat and let the pork rest 3 minutes. Add the spinach and remaining dressing to the marinated onion; toss to coat. Serve with the pork.

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