Ingredients

There is something so satisfying about the contrast between a savory, crunchy crust and juicy, tender meat. This Almond Crusted Pork Tenderloin quickly became a family favorite because it feels upscale enough for a dinner party but is surprisingly simple to pull together on a busy weeknight. The nutty almond and rosemary coating pairs perfectly with the sweet and tangy beet chutney, creating an absolute flavor explosion in every bite—all without any grains or gluten.

• 1 large egg
• 2 lbs (907g) pork tenderloin
• 0.5 cup (2.5 oz / 70g) almonds, finely chopped
• 0.25 cup (1 oz / 28g) coconut flour
• 2 tsp (10 ml) dried rosemary
• 1 tsp (5 ml) freshly ground black pepper
• 0.5 tsp (2.5 ml) garlic powder
• 0.5 tsp (2.5 ml) salt
• 2 tsp (10g) coconut oil, for coating the pan
• 1 tbsp (15g) ghee
• 1 can (15 oz / 425g) beets, drained and coarsely chopped
• 2 cups (475ml) water
• 0.25 cup (1.4 oz / 40g) seedless black raisins
• 0.25 cup (1 oz / 30g) dried cranberries
• 1 tbsp (15ml) apple cider vinegar
• 1 tbsp (21g) honey (optional)
• 0.5 cup (2.6 oz / 75g) cherries, pitted and chopped

Instructions

1. Preheat the oven to 450°F (230°C).
2. Whisk 1 large egg in a large bowl until blended, then place the 2 lbs (907g) pork tenderloin into the egg mixture to coat it thoroughly.
3. Combine 0.5 cup (70g) finely chopped almonds, 0.25 cup (28g) coconut flour, 2 tsp (10 ml) dried rosemary, 1 tsp (5 ml) black pepper, 0.5 tsp (2.5 ml) garlic powder, and 0.5 tsp (2.5 ml) salt in a small bowl and mix well.
4. Coat a broiler pan with 2 tsp (10g) coconut oil; dredge the pork in the almond mixture and place on the broiler pan, then bake for 20 to 30 minutes until the internal temperature reaches 145°F (63°C).
5. Heat 1 tbsp (15g) ghee in a medium saucepan over medium heat while the pork cooks, and sauté the 15 oz (425g) chopped beets until softened, about 4 minutes.
6. Add 2 cups (475ml) water, 0.25 cup (40g) raisins, 0.25 cup (30g) cranberries, 1 tbsp (15ml) apple cider vinegar, and 1 tbsp (21g) honey (if using) to the beets, cover, and bring to a boil for a few minutes.
7. Reduce the heat to medium-low and simmer uncovered until the liquid has reduced, approximately 10 minutes.
8. Stir in 0.5 cup (75g) chopped cherries and allow the chutney to cool slightly (Note: frozen cherries work fine here).
9. Remove the pork from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing into 0.5-inch (1.3cm) pieces.
10. Spoon the fruit and beet chutney over the sliced pork and serve immediately.

Nutritional Information

• Calories: 380 kcal
• Carbohydrates: 22g
• Protein: 36g
• Fat: 17g
• Fiber: 4g
• Sugar: 14g

Note: Nutritional values are approximate and may vary based on specific brands and ingredient sizes used.

Pro Chef Tips for Success

• Pat the Meat Dry: Before dipping the tenderloin into the egg wash, ensure you pat the pork completely dry with paper towels. Removing surface moisture helps the egg stick better, which in turn acts as the glue for your almond crust, preventing it from falling off during slicing.
• Press, Don't Just Roll: When coating the meat, don't just roll it in the almond mixture. Use your hands to firmly press the nuts and seasonings into the meat. This creates a denser, more uniform crust that crisps up beautifully in the oven.
• Use a Meat Thermometer: Pork tenderloin is a lean cut that can dry out quickly if overcooked. Pull the meat out of the oven exactly when it hits 145°F (63°C). The internal temperature will rise slightly while resting, ensuring perfectly juicy, slightly pink centers without being undercooked.
• Resting is Crucial: Do not skip the 10-minute rest under foil. If you slice into the pork immediately after removing it from the oven, the juices will run out onto the cutting board, leaving the meat dry. Resting allows the juices to redistribute throughout the tenderloin.

Frequently Asked Questions

Can I use almond flour instead of chopped almonds? Yes, you can substitute the chopped almonds with coarse almond flour or almond meal. However, using finely chopped raw almonds provides a much better crunch and texture contrast to the tender meat. If you use fine flour, the crust will be softer and more bread-like.

How do I store and reheat leftovers so the crust stays crispy? Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave as it will make the crust soggy. Instead, place the pork on a baking sheet and warm it in the oven or an air fryer at 350°F (175°C) for 5-8 minutes until heated through.

Can I prepare this dish ahead of time? You can make the beet and cherry chutney up to 2 days in advance; just store it in the fridge and reheat gently before serving. For the pork, it is best to bread and bake it fresh. If you bread it too early and let it sit in the fridge, the almond coating may become soggy from the moisture in the egg wash.

Is this recipe suitable for a Paleo diet? Yes, this recipe is naturally Paleo-friendly. It uses grain-free flours (almond and coconut), healthy fats (ghee and coconut oil), and relies on natural sweeteners like honey and fruit rather than processed sugars.

Give this Almond Crusted Pork Tenderloin a try for your next dinner; I promise it looks impressive but is incredibly manageable. The combination of the savory, nutty crust and the sweet, tangy beet chutney is a flavor pairing you won’t want to miss. If you make this recipe, please leave a comment below and let me know how it turned out—I’d love to hear from you!

More Recipes You'll Love

• Adobo Shrimps
• PROSCIUTTO-WRAPPED CHICKEN THIGHS
• Antipasto Kebabs

This almond crusted pork tenderloin wraps juicy roast pork in a crunchy, rosemary-scented nut crust and serves it with a sweet-tart beet and cherry chutney. It looks dinner-party fancy but comes together on a busy weeknight, and there is not a grain of gluten anywhere on the plate. The contrast of savory crust, rosy meat, and glossy fruit chutney is what makes everyone reach for seconds.

Pro Tips

• Press, don't just roll: firmly press the almond mixture into the egg-coated tenderloin so it forms a dense layer that crisps instead of flaking off when you slice.
• Pull the pork at 145°F (63°C) and no hotter - tenderloin dries out fast, and the temperature keeps climbing during the foil rest, leaving the center juicy and slightly pink.
• Pat the tenderloin completely dry before the egg wash. Surface moisture stops the egg from gripping the meat, and the almond crust will slide right off.
• Finely chopped raw almonds beat almond flour here: flour gives a soft, bready coating, while chopped nuts keep real crunch against the soft chutney.
• The beet and cherry chutney keeps for 2 days in the fridge and rewarms gently, but bread and bake the pork fresh so the crust stays crisp.

Recipe Card

Stav Kogan

Almond Crusted Pork Tenderloin

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Servings: 4 servings

Calories: 380

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 large egg
• 2 lbs (907g) pork tenderloin
• 0.5 cup (2.5 oz / 70g) almonds, finely chopped
• 0.25 cup (1 oz / 28g) coconut flour
• 2 tsp dried rosemary
• 1 tsp freshly ground black pepper
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 2 tsp (10g) coconut oil, for coating the pan
• 1 tbsp (15g) ghee
• 1 can (15 oz / 425g) beets, drained and coarsely chopped
• 2 cups (475ml) water
• 0.25 cup (1.4 oz / 40g) seedless black raisins
• 0.25 cup (1 oz / 30g) dried cranberries
• 1 tbsp (15ml) apple cider vinegar
• 1 tbsp (21g) honey (optional)
• 0.5 cup (2.6 oz / 75g) cherries, pitted and chopped

Method

 

1. Preheat the oven to 450°F (230°C).
2. Whisk 1 large egg in a large bowl until blended, then place the 2 lbs (907g) pork tenderloin into the egg mixture to coat it thoroughly.
3. Combine 0.5 cup (70g) finely chopped almonds, 0.25 cup (28g) coconut flour, 2 tsp dried rosemary, 1 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp salt in a small bowl and mix well.
4. Coat a broiler pan with 2 tsp (10g) coconut oil; dredge the pork in the almond mixture and place on the broiler pan, then bake for 20 to 30 minutes until the internal temperature reaches 145°F (63°C).
5. Heat 1 tbsp (15g) ghee in a medium saucepan over medium heat while the pork cooks, and sauté the 15 oz (425g) chopped beets until softened, about 4 minutes.
6. Add 2 cups (475ml) water, 0.25 cup (40g) raisins, 0.25 cup (30g) cranberries, 1 tbsp (15ml) apple cider vinegar, and 1 tbsp (21g) honey (if using) to the beets, cover, and bring to a boil for a few minutes.
7. Reduce the heat to medium-low and simmer uncovered until the liquid has reduced, approximately 10 minutes.
8. Stir in 0.5 cup (75g) chopped cherries and allow the chutney to cool slightly (Note: frozen cherries work fine here).
9. Remove the pork from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing into 0. 5-inch (1.3cm) pieces.
10. Spoon the fruit and beet chutney over the sliced pork and serve immediately.
11. Pat the Meat Dry: Before dipping the tenderloin into the egg wash, ensure you pat the pork completely dry with paper towels. Removing surface moisture helps the egg stick better, which in turn acts as the glue for your almond crust, preventing it from falling off during slicing.
12. Resting is Crucial: Do not skip the 10-minute rest under foil. If you slice into the pork immediately after removing it from the oven, the juices will run out onto the cutting board, leaving the meat dry.
13. Resting allows the juices to redistribute throughout the tenderloin.
Press, Don't Just Roll: When coating the meat, don't just roll it in the almond mixture. Use your hands to firmly press the nuts and seasonings into the meat. This creates a denser, more uniform crust that crisps up beautifully in the oven.
Use a Meat Thermometer: Pork tenderloin is a lean cut that can dry out quickly if overcooked. Pull the meat out of the oven exactly when it hits 145°F (63°C). The internal temperature will rise slightly while resting, ensuring perfectly juicy, slightly pink centers without being undercooked.

Nutrition

Calories: 380kcalCarbohydrates: 22gProtein: 36gFat: 17g

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