Coconut Crusted Pork Tenderloin

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  • Makes: 4 servings
  • Serving Size: 4 oz. pork and 1/2 cup salsa each
  • Makes: 8 medallions
  • Prep: 20 mins
  • Marinate: 2 hrs to 3 hrs
  • Cook: 6 mins

Coconut Crusted Pork Tenderloin

Directions

  1. 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.
  2. In a shallow dish beat eggs. In a food processor combine macadamia nuts and coconut. Cover and pulse just until mixture is finely chopped.
  3. 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.

Paleo Mango Salsa

Directions

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

From the Test Kitchen

*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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Nutrition Facts (Coconut Crusted Pork Tenderloin)

  • Per serving:
  • 447 kcal ,
  • 29 g fat
  • (18 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 204 mg chol. ,
  • 443 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 40 g pro.

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