Pork with vegetable salad
4 servings
35 minutes
Pork with vegetable salad is a harmony of flavors and textures, combining juicy fried meat with the crisp freshness of vegetables. This recipe, inspired by Russian cuisine, blends simplicity in preparation with rich flavors. Tender pork fillet schnitzels seasoned with lemon juice and black pepper release their juices when fried, creating an appetizing golden crust. A light and refreshing accompaniment is a salad made of crunchy iceberg lettuce, sweet green peas, juicy cherry tomatoes, aromatic radishes, and cucumbers. A dressing based on spices and vegetable oil adds softness and zest to the dish. This salad perfectly complements the meat, creating a complete and balanced meal suitable for both family dinners and festive gatherings.
1
Wash the meat (about 4 schnitzels of 80 g each), dry it, season with pepper, drizzle with lemon juice, and let it sit for 15 minutes. Blanch the pea pods in salted water for 2-3 minutes and drain them. Chop the salad. Slice the radishes and cucumber into rounds. Cut the tomatoes in half. Mix the salad ingredients.
- Pork tenderloin: 320 g
- Ground black pepper: to taste
- Lemon juice: 1 tablespoon
- Snap peas: 150 g
- Iceberg lettuce: 0.5 head
- Radish: 1 bunch
- Cucumbers: 0.5 piece
- Cherry tomatoes: 150 g
2
Heat 1 tablespoon of vegetable oil in a pan and fry the meat for 2-3 minutes on each side. Add salt. For the dressing, mix the seasoning with 3 tablespoons of water and the remaining vegetable oil.
- Vegetable oil: 4 tablespoons
- Pork tenderloin: 320 g
- Spices: to taste
3
Place the schnitzels on the salad and drizzle with the prepared dressing.
- Iceberg lettuce: 0.5 head
- Radish: 1 bunch
- Cucumbers: 0.5 piece
- Cherry tomatoes: 150 g
- Vegetable oil: 4 tablespoons
- Spices: to taste
