Seared Pork Tenderloin Sandwich with Apple Tarragon Slaw

14 Ratings
14 Ratings
Thanks for voting!

Prep Time:

20 min.

Cook Time:

5 min.

Total Time:

25 min.

Servings

2

Ingredients

8 Slices Flax & Quinoa
2 red skinned apples, cored and cut into julienne strips
2 tbsp. of lemon juice
1 tbsp. of extra-virgin olive oil
1/4 cup of torn fresh tarragon
12 oz. boneless pork loin, cut into 4 equal pieces
1/2 tsp. of salt & pepper
Olive oil or vegetable oil
2 tbsp. of mayonnaise
2 tbsp. of Dijon mustard

Ingredients

8 Slices Flax & Quinoa
2 red skinned apples, cored and cut into julienne strips
2 tbsp. of lemon juice
1 tbsp. of extra-virgin olive oil
1/4 cup of torn fresh tarragon
12 oz. boneless pork loin, cut into 4 equal pieces
1/2 tsp. of salt & pepper
Olive oil or vegetable oil
2 tbsp. of mayonnaise
2 tbsp. of Dijon mustard

How to make

1. In a medium bowl, toss apples with lemon juice, olive oil, tarragon and set aside.
2. Place each piece of pork between two pieces of plastic wrap. Pound to above ¼ inch thick; set aside and season with salt & pepper
3. Heat a large skillet over medium heat with a bit of olive or vegetable oil. Place pork in pan and cook for about 3 minutes per side or until it’s golden brown and cooked through.
4. Serve the pork and apple slaw between two slices of toasted Country Harvest®™ smeared with Dijon mustard and mayonnaise.