Pork Tenderloin Scaloppine
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Ingredients
- 1 lb pork tenderloins, trimmed
- ¼ cup almond flour
- 1 tsp Italian seasoning, divided
- ⅛ tsp salt
- 2 Tbsp avocado oil
- ¼ cup organic chicken broth
- ½ Tbsp Dijon mustard
- ½ Tbsp fresh lemon juice
- 1 Tbsp ghee
- 1 Tbsp chopped fresh parsley
Instructions
- Cut pork into 2-inch-thick slices; pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine flour and ½ tsp seasoning in a shallow bowl; dredge pork in flour mixture, shaking off excess. Sprinkle pork with salt.
- Cook pork in hot oil in a large skillet over medium-high heat 2 minutes per side. Transfer pork to a platter, and keep warm.
- Add broth, mustard, lemon juice, and ½ tsp seasoning to skillet. Cook 1 to 2 minutes or until liquid is reduced by half, scraping skillet to loosen browned bits.
- Remove from heat; stir in ghee and parsley, swirling until butter is melted. Pour sauce over pork.
Side Dish Ingredients
- 1 carrot, cut into 1-inch pieces
- 1 turnip, peeled and cut into 8 wedges each
- 1 onion, cut into 8 wedges
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients. Arrange in a single layer on a roasting pan. Bake 25 minutes or until tender, stirring twice.
Nutritional Information
Main | Side | Total | |
Servings | 2 | 2 | |
Calories |
510
|
116
|
626
|
Fat (g) | 30 | 7 | 37 |
Sat. Fat (g) | 7 | 1 | 8 |
Protein (g) | 52 | 2 | 54 |
Carb (g) | 8 | 13 | 21 |
Fiber (g) | 1 | 3 | 4 |
Sodium (mg) | 399 | 359 | 758 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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