As a personal chef, I often find myself with some miscellaneous herbs and veggies on my hands toward the end of a busy week. A couple of sprigs of parsley or basil, half a zucchini, maybe some spinach. Two great go-to recipes to use them up are always salsa or an omelet/frittata. I was already defrosting some pork tenderloin for dinner and just had a Mexican-themed dinner last night so I tried a different take on a salsa. This would also be great with chicken breast if you’re not a pork fan. I wished I’d taken a photo of it but we were hungry and devoured it immediately. Definitely will be adding this to the dinner rotation!
Pork Cutlets with Mediterranean Salsa (Serves 2)
- 1/4 cup chopped, fresh parsley
- 1/4 cup chopped, fresh basil
- 12 kalamata olives, diced
- 4 artichoke hearts, diced
- 2 T chopped red onion
- 1 baby zucchini, finely chopped
- 1 cup chopped grape tomatoes
- 1/4 cup crumbled feta
- Salt, pepper to taste
- 12 ounces pork tenderloin, sliced and pounded into 1/4″ thick cutlets
- Flour, for dredging pork
- 1 T olive oil
- Juice of half a lemon
Combine first eight ingredients (parsley through feta), season with salt and pepper and let sit at room temperature for about an hour. Season the pork cutlets with salt & pepper and dredge in flour, shaking to remove the excess. Heat a large skillet of medium-high heat, add the olive oil and brown pork until cooked through, 2-3 minutes on each side. Remove from the pan and turn off the heat under the skillet. Add the salsa mixture and stir to deglaze the pan. It doesn’t need to be cooked, just warmed through. Spoon over cutlets, drizzle with lemon juice and serve.
I served this with basmati rice (for my husband, none for me and didn’t miss it) and steamed green beans.