HERB CRUSTED PORK TENDERLOIN W/ CRANBERRY CHUTNEY

This Herb Crusted Pork Tenderloin w/ Cranberry Chutney is the perfect friendsgiving or thanksgiving dish!! The dish is paleo for everyone to enjoy!

INGREDIENTS:

• 1 pork tenderloin
• 1 egg white
• ½ cup almond flour
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper

Chutney:

• 3 shallots, coarsely chopped
• 1 tablespoon avocado oil
• 1 (12-oz) bag fresh cranberries
• 1/2 cup coconut sugar
• 3/4 cup orange juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS:

1. Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat.
2. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest.
3. You can find full recipe>>https://littlebitsof.com/2016/11/herb-crusted-pork-tenderloin-w-cranberry-chutney/

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