| 6 | 30 | 200 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 4 |
| 1 tbsp | Dijon mustard |
| 454 gm | Pork, tenderloin, lean (trim visible fat, pat dry) |
| 2 tbsp | Rice flour, brown |
| 1 tsp | Sea Salt |
| 1 tsp | Sage, ground |
| 2 tbsp | Extra virgin olive oil |
1. Preheat the oven to 400oF (204oC).
2. Spread the mustard over the pork tenderloin until evenly coated.
3. In a shallow bowl, combine the flour, salt, and sage. Press the pork tenderloin into the flour mixture until completely covered.
4. Heat the oil in a large skillet over medium-high heat. Sear the pork tenderloin for about 2 to 3 minutes per side, or until golden brown.
5. Transfer the skillet to the oven and continue baking for 15 to 20 minutes.
6. Remove from the oven, cover with foil and let it sit for 5 to 10 minutes before serving.
Slice and enjoy!
Leftovers:
Refrigerate in an airtight container for up to three days.
No Brown Rice Flour:
Use all-purpose flour, white rice flour, whole wheat flour, breadcrumbs or crushed crackers.
No Extra Virgin Olive Oil:
Use coconut oil, sunflower seed oil, avocado oil or grapeseed oil instead.
More Flavor:
Add your choice of spices to the flour mixture.
Additional Toppings:
Top with cherry tomatoes, olives, feta, red onion and/or your favorite salad dressing.
| Meat | 1.3 |
