Diane Henderiks' Loaded Dinner Salad topped with Pork Medallions & Caramelized Onions with Creamy Avocado Dressing and Parmesan Tortilla Chips

Seven Ingredients and One Very Cool Meal

From the kitchen of Diane Henderiks

1 Comment

Servings:4

Difficulty: Moderate

Cook Time: 30-60 min

Before you start, hit the grocery store:

5 pounds boneless Pork loin

3 cups grated Parmesan cheese

5 Avocados

12 Whole wheat tortillas

22 Bell peppers; (12 green, 10 red)

9 Onions

8 heads Romaine lettuce

Pantry items

Olive oil

Red wine vinegar

Low sodium soy sauce

Worcestershire sauce

Garlic

paprika

ground cumin

herbs

Salt

Black pepper

Ingredients

For the salad

3 heads Romaine lettuce

1 red bell pepper, chopped

1 medium red onion, chopped

1/4 cup minced fresh dill or 5 teaspoons dill weed

For the dressing

1/2 cup olive oil

2 tablespoons red wine vinegar

1/4 cup whipped avocado

2 tablespoons Dijion mustard

2 tablespoons grated Parmesan cheese

Salt and freshly ground black pepper to taste

For the onions

2 tablespoons olive oil

3 onions. thinly sliced

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the medallions

1 lb pork tenderloin, cut into 8 slices

pinch of salt

2 tablespoons red wine vinegar

1 garlic clove; minced

2 teaspoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

1 tablespoon olive oil

For tortilla chips

1T olive oil

1 tablespoon dried oregano

pinch of freshly ground black pepper

2 whole wheat tortillas

1 cup freshly grated parmesan cheese

Cooking Directions

Make the salad: In a large bowl, toss lettuce, red pepper, onion and dill. Chill until ready to use.

Make the dressing: Combine all ingredients for dressing in blender and blend until smooth. Chill until ready to use.

Make the onions: In a large skillet, heat olive oil over medium-high heat. Add onions, salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Be sure to constantly scrape the skillet to incorporate the browned bits into the onions. Continue to cook until the onions are brown, about 15 minutes.

Make tortilla chips: Preheat oven to 375 degrees. Whisk the oil, oregano, and pepper in a small bowl. Brush the oil mixture over both sides of the tortillas. Stack tortillas and cut into fourths. Arrange in single layer on baking sheet and sprinkle with cheese. Bake until brown, about 8 minutes.

Make medallions: Sprinkle pork slices with salt. Whisk next 5 ingredients in bowl (vinegar through cumin). Heat oil in large skillet over medium-high heat. Add pork, cook 1-1/2 min each side. Add vinegar mix and simmer 8 minutes. Set aside. Make dinner: Toss salad with 3/4 of dressing, toss well and divide salad over 4 large plates or bowls. Top with pork medallions and caramelized onions. Serve with remaining dressing and parmesan chips. Enjoy!

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