Categories: Meals

Ingredients

• 4 cups stemmed chopped curly kale
• 3 tbsp. olive oil, divided
• 3 tbsp. golden raisins
• 1 tbsp. red wine vinegar
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 cup panko
• 1 large egg, lightly beaten
• 1 tbsp. water
• 1 lb. pork tenderloin, cut crosswise into 12 slices
• 6 oz. shiitake mushroom caps, sliced
• 1 tbsp. all-purpose flour
• 1 cup whole milk

Directions

1. Combine kale, 1 tbsp. oil, raisins, vinegar, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl. Let stand 10 minutes.

2. Combine 1/4 tsp salt, 1/2 tsp pepper and panko in a shallow dish. Combine egg and 1 tbsp. water in a shallow dish. Dip pork slices in egg mixture; dredge in panko mixture.

3. Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high. Add half of pork slices to pan; cook 3 minutes on each side. Place cooked slices on a plate. Repeat procedure with 1 1/2 tsp oil and remaining half of pork slices.

4. Heat remaining 1 tbsp. oil in pan. Add mushrooms; saute 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and milk; cook 2 minutes or until slightly thickened, stirring occasionally. Top pork with mushroom sauce. Serve with salad.

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