Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 253.99 Kcal (1063 kJ) | ||
| Calories from fat | 98.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 78.78mg | 26% | |
| Sodium | 270.61mg | 11% | |
| Potassium | 534.92mg | 11% | |
| Total Carbs | 11.3g | 4% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 26.92g | 54% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 177.12 Kcal (742 kJ) | ||
| Calories from fat | 68.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.61g | 17% | |
|---|---|---|---|
| Cholesterol | 54.94mg | 26% | |
| Sodium | 188.71mg | 11% | |
| Potassium | 373.02mg | 11% | |
| Total Carbs | 7.88g | 4% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 1.35g | 8% | |
| Protein | 18.77g | 54% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.4mg | 11% | |
| Calcium | 38.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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