Pork Tenderloin Scaloppine

Roasted Root Vegetables
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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

  1. 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.
  2. Combine flour and ½ tsp seasoning in a shallow bowl; dredge pork in flour mixture, shaking off excess. Sprinkle pork with salt.
  3. 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.
  4. 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.
  5. 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

  1. 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

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