Trim pork tenderloin of fat and cut into 1/2 - 3/4 inch cubes. Place cubes in a plastic bag and sprinkle almond flour and ancho chile powder in bag. Shake to coat well. Heat olive oil in skillet and saute pork until browned (about 5 min). Stir in remaining flour mixture and cook another 30 seconds. Stir in tomatillos, chicken broth, chile, and jalapeno pepper. Bring to a simmer over medium heat. Cook 15-20 minutes until tomatillos are completely softened and tender. Stir in scallions, cilantro, and tequila and salt to taste. Cook another 1-2 minutes and serve.