Almond Pork

1. 1

   Using a meat mallet, pound the tenderloin slices to 1/4-inch thick. Mix the tarragon and garlic powder in a small bowl, then sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to let the flavors blend.

2. 2

   Melt 1 tablespoon of butter in a skillet over medium heat until the foam subsides. Brown half of the tenderloin pieces in the butter for 3 to 4 minutes per side without crowding the pan. Repeat with the remaining pork pieces and 1 more tablespoon of butter. Place the pork pieces on a warm platter and set aside.

3. 3

   Melt the remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and starting to fry. Gradually whisk in the wine, stirring constantly until combined; stir in the chicken bouillon granules and Dijon mustard. Let the sauce boil for 1 minute; whisk in the cream. Bring it almost to a boil, then stir in the almonds and green onions. Pour the sauce over the pork and serve.

• Calories 431.46 kcal High
• Protein 24.58 g Good Source
• Carbs 11.66 g Moderate
• Total Fat 27.82 g High
• Saturated Fat 12.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 107.51 mg High
• Sodium 867.36 mg High
• Fiber 2.32 g Low Source
• Sugar 0.51 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 66.12 mg Low Source
• Iron 1.23 mg Low Source
• Potassium 50.52 mg Low Source
• Vitamin A 122.75 mcg_rae Moderate
• Vitamin C 3.93 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷