INGREDIENTS
1
Pork tenderloin
1
bag Cranberries, fresh
1 tsp
Sage, dried
3
Shallots
1 tsp
Thyme, dried
1
Egg white
1/2 cup
Almond flour
1 tbsp
Avocado oil
1/2 tsp
Black pepper
1/2 cup
Coconut sugar
1/2 tsp
Salt
1
Salt and pepper
1 tbsp
Apple cider vinegar
3/4 cup
Orange juice