• 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

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

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

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