Almond Pork

Recipe View 5 mins Prepare the Pork: Gently pound the tenderloin slices to 1/4-inch thickness using a meat mallet. (5 minutes)

Recipe View 1 hrs Season and Marinate: In a small bowl, combine the dried tarragon and garlic powder. Sprinkle the mixture evenly over the pork cutlets, gently rubbing it in. Cover the pork and refrigerate for at least 1 hour to allow the flavors to meld. (1 hour +)

Recipe View 17 mins Sear the Pork: Melt 1 tablespoon of butter in a skillet over medium heat until the foaming subsides. Brown half of the tenderloin pieces in the butter for 3 to 4 minutes per side, ensuring not to overcrowd the pan. Repeat with the remaining pork and another tablespoon of butter. Transfer the seared pork to a warm platter and set aside. (15-20 minutes)

Recipe View 2 mins Create the Sauce: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Stir in the flour until smooth, creating a roux. Cook for 1 minute, stirring constantly, until the mixture starts to fry and turn slightly golden. (2 minutes)

Recipe View 3 mins Deglaze and Simmer: Gradually whisk in the white wine, stirring continuously until the flour mixture and wine are fully blended. Stir in the chicken bouillon granules and Dijon mustard. Bring the sauce to a gentle boil and cook for 1 minute, stirring constantly. (3 minutes)

Recipe View 2 mins Finish and Serve: Whisk in the heavy cream. Bring the mixture almost to a boil, then stir in the toasted slivered almonds and sliced green onions. Pour the sauce generously over the seared pork on the platter and serve immediately. (2 minutes)