Ingredients: |
Ingredients: 1 pound pork tenderloin, trim0f any
membranes and cut crosswise into 12 SIjces’ all-purpose flour for dredging
I large egg, beaten lightly with
1 tablespoon water about 1 to 1 ‘/2 cups sliced almonds about 3 tablespoons unsalted butter about3 tablespoons vegetable oil 12 lime slices for garnish plus I lime, halved summer squash sauté (page 192) as an
accompaniment
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Directions: |
Directions:Flatten the pork slices, cut sides down, between sheets of dampened wax paper until they are ¼ inch thick and season them with salt and pepper. Working with 1 slice at a time, dredge the pork in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it with the almonds. Transfer the slices as they are coated to a baking sheet lined with wax paper and chill them, covered loosely, for 1 hour.
In a large heavy skillet heat 2 tablespoons of the butter and 2 tablespoons of the oil over moderate heat until the foam subsides and in the fat sauté the pork slices in batches, adding more of the butter and oil as necessary, for Ito 2 minutes on each side, or until the almonds area deep golden, transferring the slices as they are cooked to paper towels to drain briefly. Arrange 3 pork slices, overlapping them with 3 lime slices, on each of 4 heated dinner plates, squeeze the lime halves over them, and serve the pork with the summer squash sauté. Serves 4. |
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