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1.
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Trim any excess fat off the pork tenderloins and cut them in half if needed.
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2.
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Heat 2 tablespoons of the butter and olive oil in a pan and add the pork.
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3.
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Brown the tenderloin on all sides until they are nice and brown.
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4.
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Bring wine to a boil in a separate sauce pan and add it to the meat along with a few tablespoons of hot water.
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5.
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When the liquid has come to a boil, add salt and pepper and turn the heat down to a simmer.
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Simmer for about 10 minutes or until the tenderloin is cooked through.
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6.
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While that simmers, combine the ground almonds, sugar, and cinnamon in a small bowl.
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7.
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Once the tenderloin is done, remove it from the pan and keep warm.
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8.
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Add the almonds, cinnamon, sugar, and capers to the pan, along with the balsamic vinegar.
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9.
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Stir constantly for about 2 minutes until it starts to thicken slightly.
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10.
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Add the remaining 1 tablespoon of butter and swirl it around the pan while it melts.
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11.
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Cut the tenderloin into thin slices and return it to the pan for about 2 minutes or so, so that it can absorb some of the flavor from the sauce.
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Serve with your favorite side dishes, though I recommend something that doesnt have flavors that will rival the savory sweetness of the tenderloin, such as rice.
