Almond Pork Tenderloin Skillet

My sister and her husband tried this new pork recipe, and thought it was so tender and flavorful that they wanted to share. In the background you can see they served it with broccoli and brown rice. Wish I had been there to enjoy it myself, but I will definitely try this recipe at some point.

1 large pork tenderloin, about 1 1/2 lb.
1/2 c. Marsala wine
2 T soy sauce
1/2 t ground black pepper
2 cloves garlic, crushed
1/2 c. ground almonds
1 t olive oil
1 c. chopped onion
1 carrot, peeled and diced
1 celery rib, chopped

In small bowl stir together wine, soy sauce, pepper and garlic; pour over pork in a self-sealing bag. Seal bag; marinate in refrigerator 1 hour. Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat. Brown pork on all sides, about 5 minutes, turning carefully. Reduce heat to low, add reserved marinade, onion, carrot and celery; cover and simmer 10-12 minutes.

-Adapted from theotherwhitemeat.com

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