2 tablespoons honey |
2 tablespoons white wine vinegar |
1 tablespoon dijon mustard |
2 tablespoons finely chopped fresh chives |
2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
4 cups lightly packed baby spinach leaves, stems trimmed |
1 1/4 lbs pork tenderloin |
1 1/4 cups fresh breadcrumbs, made from sourdough bread |
1 1/3 cups finely grated aged monterey jack cheese |
2 large eggs |
all-purpose flour, for dredging |
salt & freshly ground black pepper |
4 tablespoons butter |
2 tablespoons extra virgin olive oil |