Pork tenderloin is a favorite of mine for several reasons, and it’s something I rely on for dinner parties on the regular.
It’s easy to prepare, it’s impressive if done right, and it’s less expensive than cuts of beef that people associate with fancy or elegant.
This recipes uses a combination of almond flour — for texture and to keep it gluten-free — and two of my favorite Ava Jane’s Kitchen spice blends, Nana’s Italian seasoning and Sayulita Steak and Veg.
The pork tenderloin is rolled in the seasoning mix, seared in a skillet and then baked until done. It’s so easy, but so delicious and I urge you to make this sooner rather than later.
Served with a green veggie (I like sautéed spinach) and your favorite starch — mashed potatoes or rice pilaf are great choices — this is a restaurant quality meal for a fraction of the cost.
Ingredients
- 3 tablespoons almond flour
- 2 teaspoons Ava Jane’s Kitchen Sayulita Steak and Veg seasoning
- 1 teaspoon Ava Jane’s Kitchen Nana’s Italian seasoning
- 2 pound pork tenderloin
- 2 tablespoon Ava Jane’s Kitchen Avocado Oil
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees F. Lay a piece of aluminum foil in a sheet pan.
- Combine the almond flour and seasonings in a small bowl and mix well.
- Coat the pork tenderloin with the seasonings, pressing it into the pork.
- Heat a large skillet over medium high heat and add the oil.
- Sear the pork on all sides until well browned.
- Transfer to the foil on the sheet pan.
- Add the butter to the foil and wrap the pork.
- Bake for 20-25 minutes until pork has reached an internal temperature of 145 degrees F.
- Let rest for a few minutes before slicing and serving.