Tarragon Dijon Almond Pork Cutlets

To prepare the tenderloin slices for cooking, use a meat mallet to gently pound them into thin pieces, about 1/4-inch thick. In a small bowl, mix together the dried herb tarragon and garlic powder to create a flavorful blend. Sprinkle this mixture evenly over the cutlets, pressing it gently into the meat to ensure the flavors penetrate deeply. Cover the dish and refrigerate for 1 hour, allowing the seasonings to meld together seamlessly.

To begin cooking the tenderloin slices, melt 1 tablespoon of butter in a skillet over medium heat until it reaches a smooth consistency. This will help create a rich and velvety texture in the finished dish. Brown half of the tenderloin pieces in the butter, cooking for 3-4 minutes per side. It's essential to cook these pieces in batches to prevent overcrowding the pan, which can lead to uneven cooking. Repeat this process with the remaining tenderloin pieces and an additional 1 tablespoon of butter, setting them aside on a warm platter to keep warm.

To create the sauce that will accompany the tenderloin, melt 2 tablespoons of butter in the same skillet over medium heat. Once the butter has melted and started to foam, add 1 tablespoon of all-purpose flour and stir until it forms a smooth paste. Gradually whisk in the wine, stirring constantly to prevent lumps from forming. Continue stirring until the flour mixture and wine are fully incorporated, then stir in chicken bouillon granules and Dijon mustard. Allow the sauce to simmer for 1 minute before whisking in the cream, which will help thicken it. Bring the mixture to almost boiling point before stirring in sliced almonds and chopped green onions. Pour this delicious sauce over the cooked tenderloin pieces and serve immediately.