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Almond Pork

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."
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1 h 50 m servings 417 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 19
  1. 21 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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

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

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!

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...

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...

My kitchen smelled amazing when I was making it, and I knew it was going to be good. My only major change was substituting thyme for the tarragon, as I couldn't find tarragon anywhere. I used a ...

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 reflec...

it was very good