PORK AMANDINE 
1 lb. pork tenderloin, cut into 8 equal pieces
1/4 c. butter
1/4 c. slivered almonds
1/4 c. flour
Salt and pepper to taste
1 tbsp. lemon juice

Place each tenderloin piece between 2 pieces of plastic wrap and gently press to 1/8 inch thickness. Set aside.

In large skillet, saute almonds in butter until golden. Remove almonds and reserve. Lightly coat tenderloin cutlets with flour and saute over medium heat until golden brown on both sides. Remove cutlets to platter. Add lemon juice and almonds to pan, heat and pour over cutlets. Serves 4.

 

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