Crispy Pork Medallions
Grapefruit-Arugula Salad
Ingredients
- 1 pork tenderloin (1 lb)
- ¾ cup almond flour
- 1 large egg, lightly beaten
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 lemon, cut into wedges
- 3 Tbsp chopped fresh parsley
Instructions
- Cut pork into 2-inch-thick medallions. Place flour in a shallow bowl. Place egg in a second shallow bowl. Dip pork in egg; dredge in flour, shaking off excess.
- Cook pork in hot oil in a large nonstick skillet over medium heat 2 to 3 minutes per side or until golden brown and done.
- Sprinkle with salt and pepper while warm; squeeze juice from lemon over pork, and sprinkle with parsley.
Side Dish Ingredients
- 2 grapefruit
- 2 Tbsp extra virgin olive oil
- ½ Tbsp balsamic vinegar
- ¼ tsp dried thyme
- ¼ tsp salt
- 4 cups arugula
Side Dish Instructions
- Peel and section grapefruit over a bowl, reserving juice. Whisk together juice, oil, vinegar, thyme, and salt. Add arugula and grapefruit sections to bowl; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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