Seared Pork Tenderloin Sandwich with Apple Tarragon Slaw
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 |
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. |
