Serves 4
25 min
Mustard Glazed Pork with Apple Caesar Salad
Recipe GLPR0a81b81080b2a3
Succulent lean pork escalopes brushed with Dijon mustard and griddled until golden, served alongside a fresh apple and romaine salad dressed with a creamy yogurt-parmesan vinaigrette. A satisfying, protein-rich meal that combines tender pork with crisp greens and sweet apple slices.
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Ingredients
4 lean pork escalopes or loin steaks, trimmed of fat
1 tbsp Dijon mustard
1 tbsp extra-virgin olive oil
¼ of 1 lemon fresh lemon juice
1 tsp Worcestershire sauce
3 tbsp low-fat plain yogurt
50 g parmesan cheese, finely grated
2 apples, unpeeled, cored and thinly sliced
2 baby romaine lettuces, leaves separated and large ones roughly torn
salt and black pepper to taste
Directions
Pat the pork escalopes dry with paper towels. Lightly brush both sides of each escalope with a total of 2 teaspoons of the Dijon mustard, distributing evenly. Season with salt and pepper, then set aside on a plate.
In a large mixing bowl, combine the remaining mustard, olive oil, lemon juice, Worcestershire sauce, yogurt, and grated parmesan cheese. Stir until well blended and creamy. Season the dressing with salt and pepper to taste.
Add the sliced apples and torn romaine lettuce leaves to the bowl with the dressing, but do not toss yet; set the salad aside.
Heat a griddle or grill pan over medium-high heat. Once hot, carefully place the pork escalopes on the hot surface. Cook for 3-4 minutes on the first side without moving them, until golden and cooked through (internal temperature should reach 145F). Flip and cook the other side for 3-4 minutes until golden and cooked through.
Remove the pork from the griddle and allow to rest for 1 minute on a cutting board. Slice the pork into strips or bite-sized pieces.
Add the sliced pork to the salad bowl and toss everything together gently but thoroughly, combining the apples, lettuce, pork, and creamy dressing. Divide among plates and serve immediately.
