Pork Milanesa with Warm Spinach, Grapefruit & Pomegranate Salad

• 1-1/2 lb. pork tenderloin, cut into 6 pieces, pounded to 1/4-inch thickness Safeway 1 lb For $3.99 thru 02/09
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 25 multigrain saltine crackers, finely crushed (about 3/4 cup)
• 1/4 cup oil, divided
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/4 cup pomegranate juice
• 1/2 large onion, sliced Safeway 1 lb For $1.49 thru 02/09
• 2 pkg. (6 oz. each) baby spinach leaves
• 1 large pink grapefruit, segmented Safeway 10 ct For $10.00 thru 02/09
• 3/4 cup pomegranate seeds

1. Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.
2. Reserve 2 tsp.
3. oil.
4. Heat 2 Tbsp.
5. of the remaining oil in medium skillet on medium heat.
6. Add meat, in batches; cook 4 min.
7. on each side or until done (145 degrees F), adding remaining oil as needed.
8. Remove from heat; cover to keep warm.
9. Mix dressing and pomegranate juice until blended.
10. Heat reserved oil in large skillet on medium heat.
11. Add onions; cook and stir 5 min.
12. or until crisp-tender.
13. Stir in dressing mixture; bring to boil.
14. Remove from heat.
15. Add spinach; toss to evenly coat.
16. Stir in grapefruit and pomegranate seeds.
17. Serve meat with salad.

pork tenderloin, s, crackers, oil, pomegranate juice, onion, baby spinach leaves, pink grapefruit, pomegranate seeds

Taken from www.kraftrecipes.com/recipes/pork-milanesa-warm-spinach-grapefruit-pomegranate-salad-128183.aspx (may not work)