I have made this pork recipe a few times now; and my entire family enjoys it. We bought two very large pork loins when they were on sale for $1.99 per pound, and cooked them in the crockpot with Emeril’s Essence rub, which we make ourselves to avoid additives. Then, we sliced them in serving sizes and froze them flat in freezer bags so that we could choose the number to cook. Once frozen, we folded the bags over for tighter storage. You don’t need to use Emeril’s Essence, but you do need to start with pre-cooked pork for this recipe. If you freeze the pork (or any other meat you pre-cook), you can microwave it on high for 3-4 minutes until thawed; but not necessarily hot and then finish heating it in the skillet after you coat it. Then, it won’t be extra tough from the microwave. Pre-cooking meat is a great time-saver!
4-6 Boneless Pork servings
1 C Apple Butter
1 C Almond Meal
1/2 C Mesa Harina, or other finally ground corn flour or gluten free flour
1/2 Tsp Salt
2 Tbsp Corn Oil
Mix the almond meal, the mesa, and the salt together. Heat skillet with oil. Dip pork into apple butter gently, coating each side. Slip into the flour mixture and sprinkle the flour mixture generously on the top rather then flipping. Place into hot oil, and cook until gently browned and hot, turning only once. The delicate flaky crust seals in the moist apple butter, for a subtly sweet flavor. The apple butter creates a very dark crust, which looks “almost” burned. Serve with brown rice and greens!