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Tenderloin: Pork Tenderloin Amandine

Source of Recipe

www.theotherwhitemeat.com


List of Ingredients

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



Recipe

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 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.

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

Serves 4

Food Exchanges: 3 lean meat, 1/2 fat, 1/2 starch