Crispy Pork with Arugula & Cucumber

Ingredients

1 tbsp Dijon Mustard

1 lb Pork Tenderloin (fat trimmed, patted dry)

2 tbsps Brown Rice Flour

1 tsp Sea Salt

1 tsp Ground Sage

2 tbsps Extra Virgin Olive Oil

6 cups Arugula

1 Cucumber (sliced)

Directions

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 sit for 5 to 10 minutes before serving.

7. Slice the pork tenderloin. Serve with arugula and cucumber. Enjoy!

Notes

• Leftovers. Refrigerate in an airtight container 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.

• No Sage? Use dried oregano or basil instead.

• More Flavor. Add your choice of spices to the flour mixture. Use your favorite dressing on top.

• Additional Toppings. Top with cherry tomatoes, olives, feta, or red onion.