Pork Tenderloin with Almonds and Balsamic Vinegar

Name: Pork Tenderloin with Almonds and Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Pork Tenderloin; 3 Tablespoons Unsalted Butter; 2 Tablespoons Olive Oil; 1/2 cups Dry Red Wine; 1 Tablespoon Finely Ground Almonds; 4 teaspoons Sugar; 1 pinch Cinnamon; 2 Tablespoons Balsamic Vinegar; 1 Tablespoon Capers, Rinsed (optional); Salt And Pepper, to taste

Servings: persons

1
1.
2
Trim any excess fat off the pork tenderloins and cut them in half if needed.
3
2.
4
Heat 2 tablespoons of the butter and olive oil in a pan and add the pork.
5
3.
6
Brown the tenderloin on all sides until they are nice and brown.
7
4.
8
Bring wine to a boil in a separate sauce pan and add it to the meat along with a few tablespoons of hot water.
9
5.
10
When the liquid has come to a boil, add salt and pepper and turn the heat down to a simmer.
11
Simmer for about 10 minutes or until the tenderloin is cooked through.
12
6.
13
While that simmers, combine the ground almonds, sugar, and cinnamon in a small bowl.
14
7.
15
Once the tenderloin is done, remove it from the pan and keep warm.
16
8.
17
Add the almonds, cinnamon, sugar, and capers to the pan, along with the balsamic vinegar.
18
9.
19
Stir constantly for about 2 minutes until it starts to thicken slightly.
20
10.
21
Add the remaining 1 tablespoon of butter and swirl it around the pan while it melts.
22
11.
23
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.
24
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.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1- 1/2 pound Pork Tenderloin, 3 Tablespoons Unsalted Butter, 2 Tablespoons Olive Oil, 1/2 cups Dry Red Wine, and more.

Yes, Pork Tenderloin with Almonds and Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!