- 1 1/2 lb pork tenderloin and cut into 8 slices
- 3/4 cup unsweetened coconut milk
- 2 Tbsp finely chopped fresh ginger
- 4 cloves minced garlic
- 1/2 tsp Himalayan pink salt
- 1/4 tsp cayenne pepper
- 2 eggs
- 1/4 cups chopped raw macadamia nuts
- 1/4 cup unsweetened shredded coconut
- 1 to 2 Tbsp coconut oil
Mango salsa
- 1 lime (1/2 tsp zest and 2 Tbsp lime juice)
- 1 1/2 cups chopped mango
- 1/4 cup finely chopped green or sweet bell peppers
- 1/4 cup chopped onion
- 2 Tbsp coconut oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Using the flat side of a meat mallet, flatten meat between two pieces of plastic wrap to around 1/2 inch. Combine the next 5 ingredients up to cayenne pepper. Add meat, cover and marinate in the fridge for 2-3 hours turning occasionally. Take out meat and discard the marinade.
Mango Salsa:
In a bowl, combine lime zest and juice, chopped mango, bell peppers, green onions, coconut oil, pepper, sea salt and pepper.
In a shallow dish, beat eggs. In a food processor or chopper, pulse nuts and coconut until just finely chopped. Dip the meat slices in egg turning to coat. Sprinkle both sides with nut mixture. In the large skillet heat 1 Tbsp oil over medium-high heat cook meat for 4-6 minutes or until 145* Turn once. Top with mango salsa and serve.
