Almond Pork

Almond Pork

14
Diana M. 0

"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

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

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Nutrition

  • 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

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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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Directions

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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.

Reviews

14
  1. 15 Ratings

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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.

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...

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

Great recipe! I found a few things that needed to be slightly modified but over all it was really yummy! First with the pork my cuts were a little thicker than suggested because I decided to do...