Breaded pork tenderloin dinner

Posted on May 31, 2012

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I love this meal because it is full of all the guilty pleasures I thought I had to give up when going on any healthy diet.  Breading, frying and gravy.  That’s right, breaded, fried meat covered in gravy….and it’s totally paleo!  The trick is to know what ingredients are healthy to use in place of typical frying oils and grain flours.  I used a mixture of duck fat and bacon grease for my fry oil, and a combo of coconut and arrowroot flours for the breading.  If you don’t want to, or can’t find duck fat to use, any animal fat will do.  Just start saving that leftover bacon grease in a sealed container in the fridge for meals like this later.

For pork:

8 thin cut boneless chops

1 cup coconut flour

1 tsp dried thyme

1 tsp dried oregano

1 tsp salt

1 tsp pepper

1 tsp paprika

1 egg beaten

1/4 cup nut milk

1/2 cup fat such as rendered duck fat or bacon grease

Season chops on both sides with salt and pepper.  In a small bowl beat egg together with nut milk until well incorporated.  In another small bowl whisk together all of the dry ingredients.  Melt fat in a large skillet over medium heat until oil begins to bubble and pop, but not smoke.  Dip each piece of pork first in egg mixture coating both sides thoroughly, then into the flour mixture coating well and knocking off any excess flour.  Place each chop into the frying pan and cook on both sides until golden brown and crispy.  Set on a platter lined with a paper towel to dry off excess grease.

For gravy:

about 1 cup nut milk divided

3 tbsp arrowroot flour divided

1/2 cup coconut flour

about 1/4 cup pan drippings

salt and pepper to taste

Using the pork skillet and pan drippings from the pork, whisk in about a tablespoon of arrowroot powder until a smooth paste forms.  Whisk together the other 2 tablespoons with half of the nutmilk in a small bowl, and add mixture to the skillet whisking continuously to avoid lumps.  Add the rest of the flour (I used the leftover seasoned flour from my pork breading) and milk alternately while whisking continuously.  Reduce heat to low and allow gravy to cook adding more milk or more flour if needed to get the correct consistency.  Add salt and pepper to taste, while whisking occasionally to keep gravy smooth.  I served my dinner tonight with smashed potatoes and steamed broccoli.  Enjoy!

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Posted in: Today's recipe