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Ingredients
- Ingredients for the Pork
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1 pound
pork tenderloin
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1 teaspoon
sea salt
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1/8 teaspoon
white pepper
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2 tablespoons
fresh lemon juice
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1 teaspoon
basil
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1 teaspoon
garlic powder
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1 tablespoon
coconut flour
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3 tablespoons
almond flour
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2
large eggs, beaten
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3 tablespoons
organic butter
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2 tablespoons
coconut oil
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Fresh rosemary
- Ingredients for Mushroom Sauce
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1/4 cup
organic butter
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3 cups
fresh sliced mushrooms
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2
cloves garlic, sliced
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1 tablespoon
arrowroot flour
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1/2 cup
chicken broth
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1 tablespoon
chopped fresh parsley
Directions
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Preheat oven to 250 degrees F.
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Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3? thick. Sprinkle each with salt, pepper, and drizzle with lemon juice.
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Combine basil, garlic powder, coconut flour and almond meal on a shallow plate.
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Place beaten egg in another shallow bowl.
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Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, pressing to coat. Place each coated piece on wire rack.
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In large sauté, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces
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To prepare the mushrooms, In a large sauté pan melt the 1/4 cup butter.
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Add the sliced mushrooms and sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the arrowroot flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.
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Add fresh parsley at the last minute.
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Spoon the sauce over the pork scallops and serve with fresh rosemary.
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