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Coconut-Crusted Pork Tenderloin

Ingredients

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Directions

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  • For marinade, in a bowl combine the first five ingredients (through cayenne pepper). Trim fat from meat. Cut meat into 8 slices. Using the flat side of a meat mallet, flatten pork slices between two pieces of plastic wrap to 1/2 inch thick. Add meat to marinade; turn to coat. Cover; refrigerate 2 to 3 hours, turning meat occasionally.

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  • In a shallow dish beat eggs. In a food processor combine macadamia nuts and coconut. Cover and pulse just until mixture is finely chopped.

  • Remove meat from marinade; discard marinade. Dip meat slices in egg, turning to coat. Lightly sprinkle both sides of meat with nut mixture. In a large heavy skillet cook pork, half at a time, in 1 tablespoon hot oil over medium-high heat 2 to 3 minutes per side or until meat is slightly pink in center. Add 1 more tablespoon oil if needed when cooking second half of pork. Serve pork with Paleo Mango Salsa.

Nutrition Facts (Coconut-Crusted Pork Tenderloin)

447 calories; 29 g total fat; 18 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 204 mg cholesterol; 443 mg sodium. 771 mg potassium; 5 g carbohydrates; 1 g fiber; 1 g sugar; 40 g protein; 0 g trans fatty acid; 182 IU vitamin a; 1 mg vitamin c; 2 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 13 mcg folate; 1 mcg vitamin b12; 36 mg calcium; 3 mg iron;

Paleo Mango Salsa

Ingredients

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Directions

Instructions Checklist
  • Remove 1/2 teaspoons zest and squeeze 2 tablespoons juice from lime. In a bowl combine all ingredients.

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*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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