1. Cut the pork tenderloin into 4 equal pieces using a sharp knife. Place between 2 sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten. 2. Cut a horizontal slit in each piece of pork to make a pocket. 3. Optional: Lightly toast almonds until a preheated broiled for 2-3 minutes, or until golden brown. 4. Mix the almonds with 1 Tbsp olive oil, the prosciutto, garlic, oregano, and finely grated rind from 1 lemon. Spoon the mixture into the pockets of the pork. 5. Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes. 6. Add the pork to the skillet and cook for 2 minutes on each side or until browned all over. 7. Add the stock to the skillet, bring to a boil, cover, and reduce heat slightly simmer for 45 minutes, or until the pork is tender. 8. Remove the meat from the skillet, set aside, and keep warm. 9. Add the finely grated rind from the 2nd lemon and the sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
