Almond Pork

Method3 steps · about 1 hr 35 min

1. 1

   Step 1: With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder (1 teaspoon) 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.

   Uses 1 pound pork tenderloin, trimmed and cut into 1/2-inch thick medallions · 1 teaspoon dried tarragon, crumbled · 1 teaspoon garlic powder

2. 2

   Step 2: Melt 1 tablespoon butter in a skillet over medium heat until the foam disappears. Cook half the pork medallions for about 3 to 4 minutes per side, until browned and the center reaches 145°F (63°C) on a food thermometer. Do not crowd the pan. Repeat with the remaining medallions and 1 more tablespoon butter. Set the cooked pork on a warm platter and let it rest for at least 3 minutes while making the sauce.

   Uses Seasoned pork medallions · 2 tablespoons butter for two batches of pork

3. 3

   Step 3: Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour (1 tablespoon) 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 (1 teaspoon) and Dijon mustard (1 tablespoon). Allow the sauce to boil for 1 minute; whisk in the cream (¼ cup). Bring the mixture almost to the boiling point, and stir in the almonds and green onions (¼ cup). Pour sauce over the pork, and serve.

   Uses Remaining 2 tablespoons butter for the sauce · 1 tablespoon all-purpose flour · ¾ cup white wine · 1 teaspoon chicken bouillon granules · 1 tablespoon Dijon mustard · ¼ cup heavy cream · ½ cup toasted slivered almonds · ¼ cup sliced green onions