Before my son came along and we were forced to eat according to food allergies, my husband and I tried to eat Paleo in an effort to reduce our intake of processed foods and refined sugars and improve our health and lifestyle. While it can be a big lifestyle change and a huge challenge, it’s great to stretch out of the box, find new family favorites and use REAL FOOD!

Here is one of the recipes that we love, though we’ve had to cut since due to severe nut allergies. Please forgive the vague measurements but I was ‘improvising’ as I went. The spiced Chutney makes a wonderful flavor for the holiday season!

Almond Crusted Pork Loin

• 1 package of thin cut boneless pork loin chops (much thinner than regular pork chops)
• 2 eggs
• 1/4 c. coconut milk
• 1 Tbsp honey
• about 1 cup whole raw almonds
• thyme, rosemary, black pepper, parsley

combine beaten egg, coconut milk and honey in a shallow pan
grind almonds in mini food processor until finely chopped, add spices to almond mixture/
sea salt and pepper the pork loin if desired
dip pork loin in egg wash, then coat in almond mixture

place coated pork loin on greased foil lined baking sheet and bake at 450 for appx 15-20 min (cooking time may vary so do not overcook)

Cranberry Apple Chutney

• 1/2 cup dried cranberries
• 1 granny smith apple, cored and finely chopped
• white cooking wine
• white vinegar
• balsamic vinegar
• ground ginger, allspice, cinnamon, cloves

while pork is cooking, heat about 1 cup water in saucepan and bring to low boil
add cranberries and apples and cook until tender
while cooking, add some (appx 2 Tbsp each) white wine, white vinegar & balsamic vinegar along with a dash of all the spices
when apples are tender, pour mix into food processor and blend to desired consistency
spoon chutney onto almond crusted pork loin and serve

I served this dish with olive oil roasted asparagus.  Let me know if you try it and love it as much as we did!