Coconut Macaroons
Ingredients
- 4 boneless skinless chicken breasts
- 2 Tbsp. olive oil
- 2 lemons one juiced and one sliced
- 3 cloves garlic minced
- 1 Tbsp. fresh rosemary chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1/4 cup GF chicken broth
- Additional rosemary sprigs and lemon slices for garnish
Instructions
- Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest for 5 minutes.
- While the pork is resting, prepare the cherry balsamic reduction. In a small saucepan, combine cherries, balsamic vinegar, honey, garlic, and thyme. Bring to a simmer over medium heat and cook until the sauce has thickened and reduced by half, about 10 minutes. Stir in the butter, if using, until melted and incorporated. Slice the pork tenderloin and drizzle with the cherry balsamic reduction before serving.
Tip:
- To ensure even cooking, let the pork tenderloin sit at room temperature for about 20 minutes before cooking. For a more robust flavor, consider adding a splash of red wine to the reduction.
Nutrition
Calories: 310kcalCarbohydrates: 15gProtein: 24gFat: 16gFiber: 1gSugar: 13g
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