'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 butter
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 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.
4. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.

Serves 4.

Recipe and photograph provided courtesy of Pork, Be Inspired®.