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Pork Tenderloin Amandine Print Email


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

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 saute 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

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