Pork Tenderloin

This recipe was concocted based on a basic batter and fry technique I've used for all fried foods. Buuuut the difference is I fried bacon first, and used that grease to fry the tenderloins. In the recipe below, the frying is done warming oil. 

You'll need:

*1 lb hunk of pork tenderloin

*parchment paper

*meat tenderizer

*1/2 cup (or more) coconut flour

*1 T pepper, 1 T salt

*1/2 can coconut milk

*egg

*Frying oil, about an inch high in pan (I used grease from frying bacon)

Take the hunk of pork tenderloin and cut into slices about half an inch thick. Placed the slices in a single layer between parchment paper and tenderize by lightly "hammering" each slice; then flip and do the same for the other side. 

In a large bowl, mix the egg and the coconut milk. Place the pork slices in the mixture to soak for about 20-30 minutes. 

In another large bowl, mix the coconut flour, salt and pepper. 

Once the oil is hot, place a slice of tenderloin in the flour mixture. You want to throughly coat each side. Then fry up in the oil! Repeat until all slices are fried up, about 5 minutes each side. 

Pork tenderloin is a staple in my family. We make them for dinner while anticipating them for lunch. 

Soooo good!! They made great leftovers for sandwiches today! 

We really enjoyed the coconut flour. The flavor was not as robust as I expected; I tasted very little coconut and a nice hint of pepper. 

This will continue to be made in our house, especially going towards our carb free dinners. (Even though this is more like grain free)

On Instagram, I couldn't figure out if they were considered carb free or paleo...

I'm still not sure, but they're definitely gluten free! 

Hope you enjoy!