Cover the pork with cling film and bash with a rolling pin to flatten it as much as possible!
Cut into half to make it easier to fry in a pan.
Season the pork with salt & pepper.
Place the coconut flour in one bowl, the egg in a second bowl, and the cauliflower rice & ground almonds (mixed) in a third bowl.
Add half the curry blend to the coconut flour and half to the egg. Mix thoroughly.
Take each piece of pork and place in each mixture: first - coconut flour, second - beaten egg, third - cauliflower & almonds.
Heat a pan with the butter and olive oil over a medium heat and add the coated pork fillet. Cook them for 3-5 minutes on each side until they're crisp.
Nutrition per serving
Calories 541, Carbs (net) 3.2 grams, Protein 45.6 grams, Fat 36.1 grams