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ingredients
ingredients
method
step-by-step directions

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
step-by-step directions
  • Season the Pork with Salt. Place the Almond Flour in a shallow dish and season with Salt and Pepper.
  • Dredge the Pork in the Almond Flour, allowing excess to fall off.
  • 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.
  • 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.
  • Once the Apples take on a bit of color, pour in the Brandy and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
  • Serve the Apples and Arugula over the Scallopini with a drizzle of Olive Oil.
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3.67 stars based on 3 reviews
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