Almond Crusted Pork Tenderloin
1 large egg
2 pounds pork tenderloin
ВЅ cup almonds, finely chopped
Вј cup coconut flour
2 teaspoons dried rosemary
1 teaspoon freshly ground black pepper
ВЅ teaspoon garlic powder
ВЅ teaspoon salt
2 teaspoons coconut oil, for coating the pan
1 tablespoon ghee
One 15-ounce can beets, drained and coarsely chopped
2 cups water
Вј cup seedless black raisins
Вј cup dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon honey (optional)
½ cup cherries, pitted and chopped
- Preheat the oven to 450В°F.
- In a large bowl, whisk the egg until blended and then place tenderloin in egg mixture to coat.
- Combine the almonds, coconut flour, rosemary, pepper, garlic powder and salt in a small bowl and mix well.
- Coat a broiler pan with the coconut oil. Dredge the pork in the almond mixture and place on the broiler pan. Bake for 20 to 30 minutes, or until the internal temperature is 145В°F.
- While the pork is cooking, heat the ghee in a medium saucepan over medium heat and sautГ© the beets until they have softened a bit, about 4 minutes.
- Add the water, raisins, cranberries, vinegar and honey to the beets, cover, and bring to a boil. Boil for a few minutes.
- Reduce the heat to medium-low and simmer until the liquid has reduced, about 10 minutes.
- Stir in the cherries and allow the chutney to cool.
- Remove the pork from the oven, cover with foil and let sit for 10 minutes. Slice the pork into 1вЃ„2-inch pieces. Spoon the chutney over the pork and serve at once.
NOTE: Frozen cherries work just fine for the chutney.
