Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1	lb		544.0012	0.0	93.6135	16.0027
almond	1/2	cup	chopped	963.56	0.0	0.0	109.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
prosciutto	2/3	cup	chopped	-	-	-	-
garlic clove	2		chopped	-	-	-	-
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
lemon	2		grated divided rind	2.5617	0.8233	0.0972	0.0265
shallot	2		chopped	230.4	53.76	8.0	0.32
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.