Pork Tenderloin Amandine

Difficulty: 1/5
Time: 25 minutes


  • 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