Tuesday, April 28, 2009

My Happy Accident

Almond Crusted Pork Tenderloin with Maple Balsamic Sauce

1 pork tenderloin, roughly 2 lbs
2 cups almond flour
1 t cinnamon
1 t nutmeg
1/2 t ginger
1 t ground black pepper
Olive oil

Dry off pork tenderloin, brush lightly with olive oil. Combine dry ingredients and coat pork. Bake at 350 25 per pound or until internal temperature measures 160 F.

1 cup maple syrup
1/2 c balsamic vinegar
1 apple, finely chopped

Combine all ingredients in a small sauce pan. Bring to a boil and then reduce to meduim-low until thick.

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