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Herb and Almond-Crusted Pork Tenderloin (Gluten-Free)

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted
almond_crusted_tenderloin--cc--timothy_v

This recipe creates a crust of savory herbs and roasted almonds to deliver a memorable pork tenderloin.

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ChiaChick Newbie
ChiaChick
Posted

Yum. Looks delicious. Thank you for posting. We are going to give this a whirl. 

We don't have Chex in Australia, so I will substitute gluten free cornflakes or rice puffs perhaps, but should still get a good result. Having lived in South Carolina for two years, I have eaten Chex, so I have some idea of what to aim for. 

No prizes for guessing what will be on tonight's menu. :)

As an aside, I like to make a crust for meat which is not dissimilar. I use pine nuts, sun (or semi) dried tomatoes, garlic, herbs, S & P, I have been known to throw leftover rice or other cereals into the mix. I usually wilt some spinach with or without garlic etc to go with it. This works well with chicken in particular.  Another idea is to lightly melt some camembert or brie cheese on top.

A friend of mine introduced me to adding some cranberry sauce (home-made or other) on meat, and then topping it with some kind of soft cheese. This is really great with beef.

Did I mention that I love cheese? lol

Happy gastronomic indulgence to all. :D

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