Pork tenderloin is one of my favorite cuts of meat. It’s tender, lean and extremely versatile. Whether you grill it covered with a spice mixture, slow cook it in BBQ sauce or bake it in a sweet glaze, it always comes out tender and delicious. Since a pork tenderloin goes so well with everything, I figured there’s no reason it shouldn’t be fantastic with peanut butter. I was right – this was delicious! It also works great with chicken breasts or chicken tenders. This recipe is also gluten-free and paleo!
1 lb pork tenderloin (or whole chicken breasts/tenders), trimmed and cut diagonally into 1/2-inch thick slices
2 large eggs, beaten
1 cup almond flour
1/4 cup finely chopped almonds (optional)
1 Tbsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp ground pepper
1. Preheat oven to 400°F. Line a baking sheet with tin foil and coat it with cooking spray.
2. Mix the almond flour, almonds, paprika, cumin, garlic powder, salt and pepper in a bowl. Transfer the mixture to a shallow dish.
3. Place eggs in another shallow dish. Dip both sides of each pork slice in the eggs, then dip and coat in the almond mixture, then place the pork on the baking sheet. Bake until golden brown, about 18 to 20 minutes.