Almond Pork Recipe -
Almond Pork Recipe
  • READY IN ABOUT 2 hrs

Almond Pork

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2011

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

Most Helpful Critical Review
Feb 07, 2011

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


15 Ratings

Mar 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!

Jun 26, 2011

This is so good and I don't even like pork. The only change I made was that I very finely minced actual garlic instead of using garlic powder for the meat rub, because I ran out of garlic powder. Other than that, I changed nothing. I bought pork tenderloin that was already sliced into thin medallions. Served with Salade Lyonnaise (from allrecipes) and french bread. easy and so delicious.

Nov 04, 2011

My husband and I loved this. I may have been doing something wrong but I ended up needing a bit more butter than the recipe called for... also, I substituted buttermilk for the cream and used a lot more garlic and tarragon. Rich and delish!

Mar 17, 2013


Oct 08, 2013

The directions were easy to follow and the whole family loved it! I will definitely be making this again but will add a bit less tarragon & Dijon (this is just personal preference and no reflection on the recipe). I served with asparagus spears and used the sauce for both -- delicious. I think the recipe would also work well for salmon and plan to try that in place of the pork next time :)

Aug 12, 2013

it was very good


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 28.3 g
  • 43%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 323 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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