Herb Crusted Pork Tenderloin w/ Cranberry Chutney

• Gluten free
• Paleo

• Meat

  • 1 Pork tenderloin

• Produce

  • 1 (12-oz bag Cranberries, fresh
  • 1 tsp Sage, dried
  • 3 Shallots
  • 1 tsp Thyme, dried

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tbsp Avocado oil
  • 1/2 tsp Black pepper
  • 1/2 cup Coconut sugar
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Drinks

  • 3/4 cup Orange juice

Found on littlebitsof.com

Ingredients

• 1 pork tenderloin
• 1 egg white
• ½ cup almond flour
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper
• 3 shallots, coarsely chopped
• 1 tablespoon avocado oil
• 1 (12-oz) bag fresh cranberries
• 1/2 cup coconut sugar
• 3/4 cup orange juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

• Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat.
• Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest.
• While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a tablespoon more coconut sugar if it is too tart for you. Enjoy!