Friday, November 18, 2011

Boneless Pork Lions & Veggie Salad

For the pork loins...
2 tbsp flour
2 tbsp olive oil
1/4 cup Italian bread crumbs
1/2 tsp garlic salt
1/2 tsp dill
1/4 tsp cumin
Mix all ingredients in a bowl.  Warm up olive oil in a pan.  Swirl oil in pan to make sure it completely coats the bottom.  Completely coat pork loins in mixture.  Add to pan and cover with lid for about 7 minutes on the first side and 4 minutes for each additional side.  Cook until juices ran clear.
For the veggie salad...
3 small tomatoes
2 zucchini
1/2 small purple onion
1 clove diced garlic
2 tbsp olive oil
1/2 tsp dill
Salt & Pepper
Warm olive oil and add garlic.  Cook over medium for about a minute.  Add the onions and the zucchini and cook until tender.  The last minute or so of cooking add the tomatoes and dill.  Turn down the heat to low.  Salt and pepper salad to taste.

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