Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside. In skillet over medium heat, toast almonds for 1 minute or until
golden, stirring constantly. Remove almonds and reserve. Melt margarine in skillet. Lightly coat tenderloins cutlets with flour and saut over medium-heat 4 to 6 minutes, turning once. Remove pork to platter and keep warm. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 4|
|Calories from Fat: 97 (41%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 72.8mg||22 %|
|Sodium 102.6mg||4 %|
|Potassium 502.3mg||13 %|
|Total Carbohydrate 9.1g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 8.1g|
|Protein 25.4g||36 %|
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Calories per serving: 238
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