Ingredients

• ¼ cup fresh cilantro, coarsely chopped
• ½ head red cabbage, finely shredded
• ¼ cup prediced red onions
• ⅔ cup light raspberry walnut vinaigrette
• 2 tablespoons sriracha

Steps

1. Chop cilantro. Cut out hard core from center of cabbage; shred (or thinly slice) cabbage (about 4 cups).
2. Combine all ingredients in salad bowl. Chill 30 minutes (or overnight). Serve. (Makes 6 servings.)

Ingredients

• 1 pork tenderloin (1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 egg, beaten (or ¼ cup egg substitute)
• 2 tablespoons stone-ground Dijon mustard
• ½ cup panko bread crumbs
• ¼ cup self-rising yellow cornmeal mix
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ¼ cup fresh cilantro, finely chopped
• 8 oz sour cream
• 3 tablespoons chipotle mayonnaise

Steps

1. Slice pork into 1-inch-thick medallions; season with salt and pepper (wash hands). Whisk in shallow dish: egg and mustard until blended. Combine bread crumbs, cornmeal mix, and cumin in second shallow dish. Coat pork in egg mixture, allowing excess to drip off; dip pork into bread crumb mixture, pressing with fingertips to evenly coat.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place butter and oil in pan, then add pork; cook 3–4 minutes on each side or until pork is crispy and 145°F.
3. Chop cilantro. Whisk sour cream, mayonnaise, and cilantro until smooth. Serve with pork.