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"Garnished with Almonds" gives this dish a bit of a crunch. Serve with Parmesan roasted potato wedges and steamed green beans.

Pork Tenderloin Amandine

1 pound pork tenderloin, cut into 8 equal pieces
2 teaspoons margarine
1/4 cup slivered or sliced almonds
1/4 cup all-purpose flour
Salt and pepper, to taste
1 tablespoon lemon juice

1. Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside.
2. In skillet over medium heat, toast almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve.
3. Melt margarine 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.
4. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.

Serves 4.

Nutrition Facts
Calories 230 calories
Protein 26 grams
Fat 10 grams
Sodium 150 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 8 grams
Fiber 1 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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