Ingredients
- 1 1/2 lb pork tenderloin
- 1 cup prosciutto finely chopped
- 3 garlic cloves chopped
- 1 1/2 cup ham stock
- 2 tsp swerve
- 1 1/2 Tbsp basil chopped
- 3 lemon rinds finely ground
- 3/4 cup chopped almonds
- 3 Tbsp Extra virgin olive oil
- 6 shallots chopped finely
Instructions
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Cut the tenderloin into 4 pieces. Put between wax paper and pound with a mallet to flatten.
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Make a slice on the side of each piece to form a pocket.
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Preheat the oven to broil.
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Pour the almonds onto a baking sheet and toast them in the broiler until golden brown.
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Mix the almonds with the prosciutto, 1 1/2 tablespoons of EVOO, garlic, basil and the rind of half the lemons. Spoon the mix into the pockets of the tenderloin.
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Heat up the rest of the EVOO in a large skillet. Saute the shallots in there for 2 minutes.
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Put the pork tenderloins into the skillet and cook for 2 minutes per side.
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Pour the stock in and bring to a boil. Cover and let simmer for 45 minutes. Take the meat out of the skillet and set aside.
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Pare the rest of the lemons using a grater.
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Pour the lemon and swerve into the pan and boil for 4 minutes. Pour over the tenderloin and serve as soon as possible.
Recipe Notes
