- 1 ½ lbs. pork tenderloins, cut into ¼ inch slices. (for added flavor don’t trim fat off tenderloin)
- ½ cup almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter, divided
- 1 shallot, minced
- 1 cup apple juice with no sugar added
- 2 tablespoons apple cider vinegar
- On a plate, combine the flour, salt and thyme making sure to blend completely.
- Dredge each pork medallion in the flour mixture to coat lightly and shake off excess.
- In a large skillet over medium-high heat, heat oil. Cook the pork for 3 minutes, turning once, or until golden brown. Transfer to a plate and loosely cover with foil to keep warm.
- In the same skillet, melt 1 tablespoon of the butter. Cook the minced shallot, stirring constantly, for 1 minute, or until the shallot begins to soften. Add the apple juice and vinegar and cook for 2 minutes, stirring to loosen any brown bits on the bottom of the skillet.
- Reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has reduced by half. Stir in remaining 1 tablespoon butter until melted.
- Return the pork to the skillet, along with any accumulated juices and heat for 1 minute, or until heated through.
Serve with fresh vegetables