Angie’s Pork Tenderloin and Feta Cheese Salad

Lunch for 4 under $10.00

 Ingredients

1 Pork tenderloin ($7.80) you will need to use 4 medallions but it renders about 8. (Season with salt, pepper, paprika, rosemary and garlic powder to taste) ($7.80 cost of tenderloin, divided by 8= $.98 ea. serving)
2 tbsp. canola oil to sauté the pork (you have any vegetable oil at home)
1 bag of pre-washed mixed greens or lettuce of your choice ($1.50)
2 Roma Tomatoes, washed and cut across and then at an angle ($1.00)
½ cup crumbled feta cheese ($1.50)

For the Vinaigrette: mix the following ingredients in a glass jar with a lid and shake well

1 medium shallot or ½ a small onion (minced) (you have this at home)
3 tbs. fresh lemon juice or red wine vinegar (you have this at home)
Kosher salt and freshly ground black pepper to taste (you have this at home)
1/4 cup extra-virgin olive oil (you have this at home)

Directions

Cut the tenderloins into 2-inch-thick medallions. Flip each medallion and press down with your hand slightly to flatten.

Season the meat as I indicated above.

Heat the canola oil in a large sauté pan over med. high heat. When hot, add the medallions and sear until nicely browned, 2 to 3 minutes.

Flip and cook the other side until the pork is browned and slightly firm to the touch, about another 2 min. To ensure doneness, a cook thermometer should read 160 degrees.

Transfer to a plate and let the meat rest for a couple of minutes before cutting each medallion at an angle.

 To assemble your plates: Mix your greens and vinaigrette in a bowl, toss well, and divide into 4 portions. Transfer each portion to the center of your plates. Cut your tomatoes, first in half and then diagonal. Place on top of your greens. Sprinkle feta cheese and add your meat on top.