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


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


  • 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
HERB CRUSTED PORK TENDERLOIN W/ CRANBERRY CHUTNEY #dinner #instantpot #paleo #lowcarb #glutenfree


  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/

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel