Almond-Crusted Pork Medallions
Blueberry-Arugula Salad
Ingredients
- 2 cloves garlic, minced
- 1 cup almond flour
- ½ Tbsp Italian seasoning
- ½ tsp lemon-pepper seasoning
- 2 pork tenderloins, trimmed (2 lb)
- 5 Tbsp avocado oil, divided
Instructions
- Combine garlic, almond flour, and seasonings in a shallow bowl.
- Cut pork into ½-inch-thick medallions. Brush pork with 1 Tbsp oil; dredge in nut mixture, pressing gently to adhere.
- Cook pork, in batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp fresh orange juice
- 1 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 1 (4.4-oz) pkg blueberries
- 2 (5-oz) pkg baby arugula
Side Dish Instructions
- Whisk together oil, vinegar, orange juice, mustard, salt, and pepper in a large bowl. Add blueberries and arugula; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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