Recipe Details

Pork Tenderloin Amandine

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions

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

Serving Suggestions

Garnish this dish with almonds for a bit of a crunch. Serve with Parmesan roasted potato wedges and steamed green beans.

Nutrition Information

Calories: 211 calories
Protein: 26 grams
Fat: 9 grams
Sodium: 150 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 2 grams
Carbohydrates: 8 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Tantalizingly Tasty!
by Jennifer 12/29/2009
This has fantastic flavor! When you bite into it with the sauce, the lemon zing is surprising and good! I will add this to my meal rotation. I suggest doubling the sauce, though. Yum!