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PORK TENDERLOIN - Almond Crusted Scallopini with Apples & Arugula
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| ALMOND CRUSTED SCALLOPINI WITH APPLES & ARUGULA | |
| 1 1/2 pounds | Pork Tenderloin, (cut into medallions and pounded thin) |
| 1 1/2 cups | Almond Flour |
| Kosher Salt | |
| Freshly Cracked Black Pepper | |
| Extra Virgin Olive Oil | |
| 3 | Garlic Cloves |
| 3 | Tart Apples, (peeled & thinly sliced) |
| Freshly Grated Nutmeg | |
| 2 ounces | Brandy |
| 4 cups | chopped Arugula |
1. Season the Pork with Salt. Place the Almond Flour in a shallow dish and season with Salt and Pepper.
2. Dredge the Pork in the Almond Flour, allowing excess to fall off.
3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of Pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of Oil. Add the Garlic and cook until light golden, and then add the Apples. Season with a pinch of Salt and freshly grated Nutmeg.
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