Fillet of Pork with Almonds
|Pork tenderloin roast||2 1⁄2 Pound, cut into two long pieces|
|Roasted almonds||1 Cup (16 tbs), crushed|
|Flour||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Chopped scallions/Shallots||2 Tablespoon|
|Stock||1 Cup (16 tbs)|
|Heavy cream||3 Tablespoon|
Make two longitudinal incisions in each half of the tenderloin without cutting right through the meat.
Sprinkle with salt and press a layer of crushed almonds into each incision.
Tie the halves together again neatly and roll them in seasoned flour.
Heat the lard in a large heavy pan and carefully brown the meat all over.
Reduce the heat, add the sherry and allow to bubble, then add the onions or shallots and cook gently for a few minutes.
Pour in the stock and cover the pan.
Cook gently for an hour, turning the meat once and making sure it does not stick.
Degrease, and stir in the cream.
Serve the tenderloin in slices with the juices poured over it.
Garnish with triangles of fried bread.
Creamed potatoes are a good foil for the crunchy texture of the almonds.