Cut the tenderloin into 4 pieces. Put between wax paper and pound with a mallet to flatten.
Make a slice on the side of each piece to form a pocket.
Preheat the oven to broil.
Pour the almonds onto a baking sheet and toast them in the broiler until golden brown.
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.
Heat up the rest of the EVOO in a large skillet. Saute the shallots in there for 2 minutes.
Put the pork tenderloins into the skillet and cook for 2 minutes per side.
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.
Pare the rest of the lemons using a grater.
Pour the lemon and swerve into the pan and boil for 4 minutes. Pour over the tenderloin and serve as soon as possible.