Ingredients
Method
- Preheat the oven to 450°F (230°C).
- 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.
- 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.
- 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).
- 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.
- 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.
- Reduce the heat to medium-low and simmer uncovered until the liquid has reduced, approximately 10 minutes.
- Stir in 0.5 cup (75g) chopped cherries and allow the chutney to cool slightly (Note: frozen cherries work fine here).
- 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.
- Spoon the fruit and beet chutney over the sliced pork and serve immediately.
- 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.
- 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.
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.