- Pork Tenderloin - Blanched Almond Flour - Garlic Powder - Sea Salt - Black Pepper -Avocado Oil - Balsamic Vinegar - Chicken Broth - Zest of 1 lemon
Cut the tenderloin into medallions and dredge in seasoned almond flour. Start by whisking together some almond flour, garlic powder, salt, and pepper in a large, shallow bowl. Set aside.
Add 2 tablespoon of oil to a large pan or skillet and heat over medium heat. Using tongs, dredge the medallions in the flour mixture, shake off the excess, and place them in the hot skillet.
Add ⅓ cup of balsamic vinegar and ½ cup of chicken broth to the hot skillet. Bring to a boil.
Add the tenderloins back to the pan with the balsamic vinegar and broth. Reduce heat and simmer until pork is no longer pink around 3 to 4 minutes.