Pork Tenderloin Amandine Recipes

PORK TENDERLOIN AMANDINE

Pork Tenderloin Amandine image

Quick and easy supper entree from TogetherForDinner.com. Use fresh lemon juice for the best flavor.

Provided by Hey Jude

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pork tenderloin, cut into 8 equal pieces
1/4 cup sliced almonds
2 teaspoons butter
1/4 cup flour
salt and pepper
1 tablespoon lemon juice

Steps:

Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside.
In a skillet over medium heat, toast the almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve. Melt butter in the skillet. Lightly coat tenderloin cutlets with flour, salt and pepper and saute over medium heat 4-6 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.

Nutrition Facts : Calories 233.7, Fat 11, SaturatedFat 3.6, Cholesterol 79.9, Sodium 69.3, Carbohydrate 7.4, Fiber 0.9, Sugar 0.4, Protein 25.4

BEST BALSAMIC MARINATED PORK TENDERLOIN

Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

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