I also made their banana bread from another banana I had frozen. Frozen bananas work really well for banana bread because the freezing process seems to enhance their flavor. I also added half a cup of chopped pecans from some of the nuts I collected from the pecan trees around my apartment complex...I felt very hunter-and-gather-y about that. The texture of the bread was much better than my first attempt at making coconut flour bread. I could even toast the slices! The only thing I would like to improve on---and this is a personal preference thing I think---is adding more banana to give it a stronger flavor. My old banana bread recipe had 3-4 bananas in it, so I have a certain expectation on the flavor. Next time I will add 2 bananas (a cup's worth) to double the amount, and I might take out the dates and maple syrup because a second banana might add enough sweetness to make up for it.
Honey-Lemon Glazed Pork Tenderloin Medallions
1 1-lb pork tenderloin, cut across the grain into rounds or large chunks
1/2 tbsp olive oil
1/2 tbsp unsalted butter
1 clove garlic, grated or minced
1/2 tbsp honey
juice of half a lemon
salt and pepper, to taste
1. Heat a large skillet over medium to medium-high heat.
2. Season the meat with salt and lots of pepper.
3. Heat the oil and butter in the skillet until the butter melts, then add the seasoned pork pieces. Brown on the first side, then flip and brown on the second side.
4. When the pork is about 90% done, add the garlic into the bottom of the pan and cook until fragrant, tossing the meat with the garlic, about 2 min.
5. Add the honey and lemon juice. Toss the pork in the honey and lemon, and cook until the juice is nearly evaporated and a thick sauce glosses the meat.
- Servings per recipe: 4
- Per serving:
- Calories: 209.5
- Fat: 10.1 g
- Saturated fat: 2.9 g
- Cholesterol: 71.1 mg
- Sodium: 86.1 mg
- Carbohydrate: 3 g
- Fiber: 0.1 g
- Sugar: 2.3 g
- Protein: 25.1 g