Search thousands of recipes reviewed by home cooks like you.

Almond Pork

Almond Pork

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 50 m
Diana M.

Diana M.

This pork recipe is a staple in our house. It is easy to prepare and is quite tasty! I like to serve this dish with steamed broccoli with hollandaise sauce.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 28.3 g
  • 43%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 323 mg
  • 13%

Based on a 2,000 calorie diet

Add to list

Directions

  1. With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
  2. Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
  3. Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

FREDDY3
15

FREDDY3

2/7/2011

Good balance of flavors. I used half Dijon and half spicy brown mustard. Tasty sauce it made. Keeper.

beachlife
13

beachlife

2/7/2011

Decent recipe, but very dijon heavy. Cut in half unless you like a heavy mustard flavor.

hils
12

hils

3/18/2011

This was really great! I thought the dijon was just the right amount for our taste and the almonds added such a nice extension to the sauce. Thanks for sharing!

More reviews

Similar recipes

ADVERTISEMENT