Pork Tenderloin Amandine
A garnish of almonds gives this dish a nice bit of a crunch and extra flavor. Serve with Parmesan roasted potato wedges and buttered green beans.
1 pound pork tenderloin, cut into 8 equal pieces
1 tablespoon butter
1/4 cup slivered or sliced almonds
1/4 cup all-purpose flour
Kosher or sea salt and freshly ground black pepper, to taste
1 tablespoon lemon juice
- Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside.
- In skillet over medium heat, toast almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve.
- Melt butter in skillet. Lightly coat tenderloins cutlets with flour and sauté over medium-heat 4 to 6 minutes, turning once. Remove pork to platter and keep warm.
- Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.