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Pork Medallions with Cranberry Balsamic Reduction

I had a friend ask for a recommendation for Christmas Eve and this was my immediate response! Man, I had forgotten how insanely good it really was until I cooked it this week. It's awesome because the "gravy" requires no flour at all, making it the perfect Paleo sauce! It is tart and tangy, just the right balance of sweet and sour, an easy make ahead meal, making it perfect for company! And, it is UNREAL serves over Boursin Cauliflower Mash, which can be made completely ahead too! For Christmas or New Year's I usually pair this with Boursin Cauliflower Mash and Maple Bacon Brussels Sprouts for a Winter Wow! This truly will NOT disappoint! Just the thought of this menu makes me want to light a fire in the fireplace and mix up some spicy cider...mmmm....

What you need... Pork Tenderloin (you can sub 3-4 chicken breasts) 1/3 cup almond flour 1/2 tsp salt 1/4 tsp pepper 3 tablespoons Grass Fed Butter or Ghee olive oil 2 cloves garlic, chopped 1 1/4 cups chicken broth ( you could add 1/2 cup of apple juice to this for a little extra sweetness) 2 tablespoons dijon mustard 1/4 cup maple syrup 1/4 cup balsamic vinegar 1/2 cup dried cranberries

Chives or Green Onion (Optional) Preheat the oven to 375F. Wash the pork and slice it into medallions about 1 1/2" thick, trying to get each slice as close to the same proportional size as possible. (Some pieces are thick, so compensate for that with the way you slices them. They don't have to be exact, but the closer you get them, your doneness level will be similar.) Set meat aside. On a large plate, mix almond flour, salt and pepper. Prepare your sauté pan, by slowly melting the butter. Bring this up to medium heat, careful not to get it too hot! Dredge each piece of pork in the flour mixture and shake excess off. Working in batches of 5-6 pieces at a time, seared the pork for about 1 min. per side and transfer into a lightly greased baking dish (9x13). Once all pork is seared, add garlic to the sauté pan and reduce heat to medium-low. (Add a drizzle of olive oil to the pan if it seems too dry) Cook garlic for 1 minute, bring heat to medium and add chicken broth and dijon mustard, bring to a boil while stirring. Continue to stir as you allow this to boil and reduce for 5 minutes. Add maple syrup, balsamic vinegar and cranberries, allow to cook for about 1 more minute, stirring to combine. Pour Balsamic Sauce over Pork and place in center of oven. Bake for 25 minutes or until pork reaches internal temperate of 150F. Remove from oven and allow to rest for 10 minutes before serving. For a bit of extra color, garnish with some Fresh Chives or Chopped Green Onion!

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