Almond Crusted Tenderloin

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Vegetables, protein and healthy fats – that’s where it’s at. And it’s what for dinner if you’re cooking up today’s recipe. Plus, a little bonus: Nick is spilling all kinds of culinary ninja secrets today.

  • The secret to perfectly pureed veggies.
  • The secret to perfectly prepped pork tenderloin, plus what to do with the leftover odds and ends.
  • The secret to turning pork tenderloin into perfect pork cutlets (who knew?!)
  • The Paleo guru’s secret to “breading” and pan frying
  • The secret to achieving perfect crispiness

That’s some good stuff! Nick also shares his perspective on how cooked pork should be (spoiler: medium does not scare him) and throws in a quick and dirty guacamole recipe.

This recipe comes together quickly – it’s pretty ideal for those busy nights when your stomach is growling and you need something, fast.

Take eight minutes to watch the video, mentally noting all those culinary ninja moves, then hit the store on the way home. You’ll have a tasty, nutritious dinner ready fast, sweet new kitchen skills, and even better, you can…

“Keep It Paleo!”

Almond Crusted Tenderloin

Ingredients:

  • 1 pork tenderloin, silver skin removed, sliced into 1/4″ cutlets, save any small bits for snacks
  • 6 carrots, peeled, large dice
  • 1 avocado, pitted and removed from skin
  • 1/2 lime, juiced
  • 1 serrano pepper, small dice, with or without seeds for desired heat level
  • 1 cup almond flour
  • 2 tablespoons Ga Ga Garlic
  • 1 egg
  • Olive oil, as needed
  • Water, as needed
  • Kosher salt, to taste

Preparation Instructions: 

  1. Place the carrots into a pan, cover with water, add a pinch of salt, cover with lid and allow to boil/simmer until carrots become tender.
  2. Heat a cast-iron skillet over medium-high heat. Add a good amount of olive oil for frying the tenderloin cutlets. Season the small pieces (snacks) with Ga Ga Garlic and fry these up first. Turn down the heat to medium for frying the cutlets.
  3. Place the almond flour into a bowl and season with 1 tablespoon of Ga Ga Garlic. Crack an egg into another mixing bowl and stir. Dip the first cutlet into the egg and then the flour. Lay into the hot oil of the skillet. Repeat with the next four cutlets. Be sure not to crowd the pan or it will lose its heat aflip for an additional minute. Remove from the pan and place on a paper towel or baker’s rack to rest. Repeat with the remaining cutlets.
  4.  Place avocado, lime juice, and serrano pepper into a small bowl with a pinch of kosher salt and mash into guac.
  5. Place the softened carrots into a food processor and blitz until smooth and creamy or to desired consistency, using liquid from the pan to thin if needed.
  6. Plate the carrot puree, layering cutlets on top and garnishing with guacamole. Enjoy!

“Keep It Paleo!”

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