Cheddar crusted pork

About the Recipe

Balsamic Vinegar 1/2 oz.

Crispy Fried Onions

1 Fuji Apple

1 Honey 1/2 oz.

Pork Tenderloin Medallions 12 oz.

Roasted Pecans 1/2 oz.

Seasoned Salt Blend 1 tsp.

Shredded Cheddar Cheese 1 oz

Mix sald greens. 3oz

Cut tapple into 1/2" slices.
In a mixing bowl, combine crushed crispy onions and cheese. Set aside.
Pat pork medallions dry, and season both sides with seasoning blend
Sear pork medallions in hot pan until browned, 3-4 minutes on one side. Remove from burner.
Transfer pork medallions, seared side up, to prepared baking sheet. Top evenly with cheese-onion mixture, pressing gently to adhere.
Place apple slices on empty half of baking sheet and toss with 2 tsp. olive oil. Spread into a single layer on their side. Roast in hot oven until apples are slightly tender, topping is melted and crispy, and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Rest roasted pork and let apples cool, 3 minutes. While pork and apple roast, make dressing.
In a mixing bowl, whisk together vinegar, 2 Tbsp. olive oil, honey, and a pinch of salt and pepper. stir vigorously
Add spring mix, pecans, and cooled apples to bowl with dressing and gently stir or toss to combine.