Honey Almond Encrusted Pork with Apples and Arugula

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What you Need :


  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • 1 tablespoon yellow mustard
  • 1/4 cup brown mustard
  • 1/4 cup honey
  • salt and pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 red apples, peeled & thinly sliced 
  • freshly grated nutmeg
  • 2 ounces white cooking wine 
  • 4-8 cups arugula, chopped if leaves are large
  • 1 tablespoon sage

How to Make It :

Mix mustards and honey in small bowl. Set aside. Season the pork with salt. Dredge lightly in honey mustard mixture. Place the almond flour in a shallow dish and season with salt and pepper. Dredge the pork in the almond flour, allowing excess to fall off. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside. Serve grilled pork over the arugula topped with the apples, with a drizzle of olive oil, if desired.

Recipe adapted from: The brookcook blog 

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