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Almond Pork
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
French-inspired Pork Tenderloin Cutlets in Creamy Tarragon Mustard Sauce, topped with Toasted Almonds and Green Onions.
Ingredients:
  • 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions
  • 1 teaspoon dried tarragon, crumbled
  • 1 teaspoon garlic powder
  • 4 tablespoons butter, divided
  • 1 tablespoon all-purpose flour
  • 0.75 cup white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon Dijon mustard
  • 0.25 cup heavy cream
  • 0.5 cup toasted slivered almonds
  • 0.25 cup sliced green onions
Instructions:
  • Tenderize the tenderloin slices to 1/4-inch thickness using a meat mallet. Mix tarragon and garlic powder in a bowl, then sprinkle the blend over the cutlets. Massage the seasoning into the meat, cover, and refrigerate for 1 hour to let the flavors meld.
  • In a skillet over medium heat, melt 1 tablespoon of butter until it stops foaming. Brown half of the tenderloin pieces for 3 to 4 minutes per side. Avoid overcrowding the pan. Repeat this process with the remaining pork pieces and another 1 tablespoon of butter. Transfer the pork pieces to a warm platter.
  • In the skillet over medium heat, melt the 2 remaining tablespoons of butter. Stir in the flour until smooth and it starts to fry. Gradually whisk in the wine until the flour mixture and wine are blended. Stir in the chicken bouillon granules and Dijon mustard. Let the sauce boil for 1 minute, then whisk in the cream. Bring the mixture almost to a boil, then stir in the almonds and green onions. Pour the sauce over the pork and serve.

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