Almond Crusted Pork Tenderloin

When people think of 'crusted' they typically think of using breading. A tasty and much healthier option is to use almonds. Another bonus? It's gluten free :)

Almond Crusted Pork Tenderloin
Serves 2
- almond crumb mixture (see  below)
- 8oz pork tenderloin cut into approx 1" slices
- 1/3 cup egg whites
- 1 tsp extra virgin olive oil

1) Put almond mixture on one plate and egg whites in a shallow bowl. 
2) Heat frying pan to med-high to high heat (it needs to be hot!)
3) Dip pork slices into the egg whites and coat on both sides.
4) Coat pork slices with almond mixture, covering all sides.

5) Put olive oil in heated pan and allow it to spread around the pan. Wait approximately 3-4 minutes for the oil to get hot.
6) Put pork slices in the pan and cook on each side for approximately 5-7 minutes, flipping once. Cooking time will depend on the thickness of the slices. When you flip the slices they should be nicely browned (if your pan isn't hot enough, the meat won't sear properly and the almond coating won't brown!)

Calories 272, fat - 14g, carbohydrates - 3g, protein - 33g

Almond Crumb Mixture
makes enough for approximately 2 'dinner' servings
- 1/4 cup almonds
- 2 tbsp grated parmesan cheese (I use the PC blue menu brand)
- Italian seasoning (or a mixture of oregano, garlic powder and dried parsley) to taste
- salt and pepper to taste

1) Put all ingredients in the magic bullet (or blender) and blend until almonds are ground into fine 'crumbs'.
* I find it's a great mixture to make a bunch of at once. Store in either a ziploc bag or tupperware container in the fridge.

The beauty of this meal is that the almonds seal in the moisture of the pork and the combination of the healthy fats of the olive oil and almonds with the lean tenderloin make for a very satisfying and nutritious combination. Serve alongside some steamed veggies or a salad and you're all set!