• Makes: 4 servings
  • Yield: 8 medallions
  • Prep 20 mins
  • Marinate 2 hrs to 3 hrs
  • Cook 6 mins

 

ingredients

  • 3/4 cup unsweetened canned coconut milk
  • tablespoons finely chopped fresh ginger
  • cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 1/2 – pound pork tenderloin
  • eggs
  • 1/4 cup chopped raw macadamia nuts
  • 1/4 cup unsweetened shredded coconut
  • 1 -2 tablespoons coconut oil

 

directions

 

  • For marinade, in a bowl combine the first five ingredients (through cayenne pepper). Trim fat from meat. Cut meat into 8 slices. Using the flat side of a meat mallet, flatten pork slices between two pieces of plastic wrap to 1/2 inch thick. Add meat to marinade; turn to coat. Cover; refrigerate 2 to 3 hours, turning meat occasionally.
  • In a shallow dish beat eggs. In a food processor combine macadamia nuts and coconut. Cover and pulse just until mixture is finely chopped.
  • Remove meat from marinade; discard marinade. Dip meat slices in egg, turning to coat. Lightly sprinkle both sides of meat with nut mixture. In a large heavy skillet cook pork, half at a time, in 1 tablespoon hot oil over medium-high heat 2 to 3 minutes per side or until meat is slightly pink in center. Add 1 more tablespoon oil if needed when cooking second half of pork. Serve pork with Paleo Mango Salsa.

 

Paleo Mango Salsa

ingredients

  • lime
  • 1 1/2 cups chopped mango
  • 3/4 cup finely chopped red sweet pepper
  • 1/4 cup thinly sliced green onions
  • Scotch bonnet or hot green chile pepper, seeded and finely chopped*
  • tablespoons coconut oil 
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

directions

 

  • Remove 1/2 teaspoons zest and squeeze 2 tablespoons juice from lime. In a bowl combine all ingredients.