Apricot Glazed Pork Loin & Almond Crumble Avocado Toast

High ProteinPaleo

A 440-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz pork loin, thinly sliced
• 2 tbsp apricot preserves (sugar-free, 100% fruit)
• 1 tbsp apple cider vinegar
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Pinch of cayenne pepper
• 2 slices paleo bread, toasted
• 1 ripe avocado, mashed
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint
• 2 tbsp sliced almonds
• 1/2 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Prep: Preheat the oven to 375°F (190°C). In a small bowl, whisk together the apricot preserves, apple cider vinegar, ginger, cinnamon, and cayenne pepper for the glaze. Lightly season the pork loin slices with salt and pepper.
2. Hob: Heat the olive oil in a skillet over medium-high heat. Sear the pork loin slices for 1-2 minutes per side until lightly browned. Transfer the seared pork to a baking dish.
3. Oven: Brush the apricot glaze generously over the pork loin slices. Bake for 8-10 minutes, or until the pork is cooked through.
4. Air Fryer: While the pork bakes, air fry the sliced almonds at 350°F (175°C) for 3-5 minutes, shaking halfway, until golden brown and fragrant.
5. Assemble: Toast your paleo bread. In a bowl, mash the avocado and season with salt and pepper. Stir in the fresh cilantro and mint.
6. Serve: Spread the mashed avocado evenly over the toasted paleo bread. Top with the apricot-glazed pork loin slices and sprinkle with the almond crumble.