Because I know of several people who would like to use this recipe for the Holidays, I am going to try to add as much detail, and tips on easy, do-ahead prep at the end! I hope this helps!!!
What you need...
pork tenderloin
1 apple, cored and sliced into 1/4" slices
1/3 cup almond flour
1/2 tsp salt
1/4 tsp pepper
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, chopped
1 1/4 cups chicken broth ( you could add 1/2 cup of apple juice to this for a little extra sweetness)
2 tablespoons dijon mustard
1/4 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup dried cranberries
Preheat the oven to 375F. Wash the pork and slice it into medallions about 1 1/2" thick, trying to get each slice as close to the same proportional size as possible. (Some pieces are thick, so compensate for that with the way you slices them. They don't have to be exact, but the closer you get them, your doneness level will be similar.) Set meat aside. On a large plate, mix almond flour, salt and pepper. Prepare you sauté pan, by gently melting the butter and adding the oil. Bring this up to medium heat, careful not to get it too hot! Dredge each piece of pork in the flour mixture and shake excess off. Working in batches of 5-6 pieces at a time, seared the pork for about 1 min. per side and transfer into a lightly greased baking dish (9x13).
Once all pork is seared, add garlic to the sauté pan. (Add another tablespoon of olive oil to the pan if it seems to dry that is ok!) Cook garlic for 1 minute on medium heat. Add chicken broth and dijon mustard, bring to a boil while stirring. Continue to stir as you allow this to boil and reduce for 5 minutes. Add maple syrup, balsamic vinegar and cranberries and all to cook, stirring for 1 minute. Remove from heat and pour oven pork. Top with apple slices and place in center of oven. Bake for 25 minutes or until pork reaches internal temperate of 150F. Remove from oven and allow to rest for 10 minutes before serving.
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| What you need... |
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| Wash and pat dry... |
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| Slice into medallions of similar thickness and size, cutting the tail to be as close to the slices as possible. |
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| Core apple and cut into 1/4" slices. Just before using, place in a container and microwave for 2 minutes to soften, because they won't have to bake very long! |
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| 1/3 cup almond flour, 1/2 tsp salt, 1/4 tsp pepper |
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| Gently dredge the medallions in the almond flour mixture and brown on each side for 1 minute. |
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| Add to lightly greased baking dish. |
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| Immediately add the garlic and cook for about 1 minute. |
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| Add chicken broth and dijon mustard and allow to boil, stirring for 5 minutes, reducing by almost half. |
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| Add balsamic vinegar, maple syrup and cranberries and cook 1-2 minutes longer. |
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| Remove from heat and pour oven pork. |
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| Add apple slices. |
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| Bake at 375F for 25 minutes of until pork reaches an internal temperature of 150F, remove and let rest for 10 minutes, serve. |
The Easy Button
We had company over for dinner a few nights ago and I served this over Boursin Cauliflower Mash with Maple Bacon Brussels Sprouts. This menu is great because so much of it can be done ahead for limited time in the kitchen while you have guests.
The morning of, while the kids were at school, I washed the pork, cut it up, salt and peppered it and placed in a covered dish in the fridge. I measured out the chicken broth/dijon and put it into a small container, and did the same with the maple syrup/balsamic vinegar. I chopped the garlic, measured out the cranberries, butter, sliced the apple and wrapped them up in the fridge.
I made the cauliflower mash, start to finish, covered and put in the fridge.
I cooked the bacon for the brussels sprout and shredded them, placed them in a container for ready use. I covered the pan that the bacon drippings were in and put the bacon crumbles in a contain in the fridge as well.
Although I didn't do it this time, I have made this "gravy" completely ahead and stored it in a jar until the pork was seared, poured it over and added the cranberries then! Really makes it quick to the table!
So, when I was 40 minutes out from my intended sit-down time, I preheated the oven to 375F and put the cauliflower mash in (pull it out of the fridge about 15 minutes before baking). After it baked for about 10 minutes, I started the pork. Dredged it, seared it, made the gravy, poured it over, microwaved apples and added those. Put the pork in the oven and while that cooked for 25 minutes, I visited for a few. When I pulled out the pork and mash, I heated my bacon drippings, tossed those pre-shredded brussels sprouts into the pan, sautéed those up, put them in a serving dish, topped with bacon crumbles (pop in microwave for 1 min). Done!
It sounds like a lot because I tried to put as much detail as I could...but it really wasn't. Hope this helps!
*For a pretty plate, add a fair helping of cauliflower mash, place a piece or 2 of pork on the mash but off to the side, not in the middle, spoon gravy over the meat and mash, and add sprouts to the side.
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