a penny Oh Nik here in this episode I'm going to teach you how to make a macadamia nut crusted pork tenderloin I'm gonna feature it in a salad and I'm gonna top it off with a cucumber salsa so sharpen up those knives and let me be your guide to culinary fitness all right so we're gonna start off with the cucumber salsa I'm gonna take two cucumbers the vegetable peeler and peel the cucumber so once the appeal and I'm going to cut off each end cut out the seeds and this is where most of the water there we go yes cucumbers are set drill it in this bowl okay so next will be the avocado it's gonna start by cutting off the stem when I can see a black spot in there I'm just gonna cut that away all right jalapeno is just cut the tops off in half and then I'm gonna leave the seeds in there slice it's kind of a gamble leaving the seeds in there you can always taste them ahead of time all right so we got a lot of good greenery I'm gonna take some tomatoes that are based on okay so lime juice is in we've got some cilantro pull over that it's good got some heat from the jalapeño lime salt crunchy cucumbers a little mouth food from the avocado good stuff so we're going to set this aside and tackle that pork tenderloin we're going to take a paring knife and again just get right under this silver skin cut this bias just to give us bigger cover pork ready take a bowl here with two eggs crack these eggs some pepper at this point a little bit of garlic and then we're gonna go cook this right away so I'm gonna throw some salt in right now typically you don't want to put salt in there if you're gonna do this ahead of time at all you're not coming right away otherwise it'll break down those eggs and just kind of turns into a watery mess okay there porks gonna go in with the eggs we'll mix that up run some macadamia nuts through food processor come up with this Mac nut meal getting close to the flour will take these two and head over to the stove I've got some coconut oil and a hot pan which is gonna accentuate this is gonna be a pan fry it's a little bit more oily we would lose her side Taylor but not enough for a deep fry don't think cutlet here that's not you want to hear a good sizzle once you add these nothing happens it's just gonna soak up all that oil not really do any good for anyone also on these macadamia nuts make sure that they are raw if you buy the toasted salted ones you've already like precooked them and they'll just get really dark in the oil so use a raw macadamia nut put a light golden brown there we go looks about right to me just give it a little bit of crisp raise across here on that one here we go I'm just gonna finish cooking these off try to get them all to look like that and when we back up the cutting board to plate this up we've got some mixed greens I'm just gonna start in the bottom here and some of my good old reliable pave it with Chef maple mustard this one's my fave a little bit more greenery in solid platform and then don't finish it off with our cucumber avocado salsa there we have it macadamia nut crusted pork tenderloin / mixed greens with our cucumber avocado salsa on paleo Nick thanks for watching and don't forget to keep it paleo .
Video Description:
This dish combines the richness of the macadamia nut with the fresh crunch of the cucumber and the heat of the jalapeno. The video is a two-for-one, teaching you two preparations in just over 8 minutes.
