Ingredients
1 pound pork tenderloin, cut into 8 equal pieces
2 tsp butter
¼ cup almonds, slivered or sliced
¼ cup gluten free flour
Coarse salt & fresh ground black pepper, to taste
1 Tbs lemon juice
Minute® Multi-Grain Medley
Directions
Cook rice according to package directions. Place each tenderloin piece between two pieces of plastic wrap and gently pound to ¼ -inch thickness. Set aside. In skillet over medium heat, toast almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve. Melt butter in skillet. Lightly coat tenderloins cutlets with Gluten free flour and sauté 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. Spoon rice onto plate and top with pork. Pour sauce over pork and serve. (Serves: 4)
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