Happy National Toasted Almond Day! Here is an awesome recipe for tonight's dinner to celebrate! Thanks to Michael Symon.
2 tablespoons blended oil, plus more as needed
1 (1 1/2-pounds) pork tenderloin, cut into 2 1/2 to 3-ounce medallions
Kosher salt and freshly ground black pepper
Thick sliced Bacon, cut into lardons
1/4 cup slivered almonds to pan, to toast
2 tablespoons unsalted butter
1/2 cup pitted, chopped dates
1/2 teaspoon red chile flakes
1 clove garlic, thinly sliced
About 1/2 cup chicken stock
Zest and juice of 2 lemons
1 small bunch fresh parsley, leaves picked and chiffonade
Place a large sauté pan over medium-high heat and add 2 tablespoons blended oil. Season the medallions with salt and pepper on both sides. Once the oil is heated, add the seasoned pork to 1 side of the pan and sear on both sides, about 2 minutes each side. To the other side of the pan, add the bacon and allow to start to render.
Once the bacon has started rendering and the pork is flipped, add the almonds and butter to toast. Next add the dates, red chile flakes, garlic, chicken stock, lemon zest, and juice. Allow to simmer briefly then remove from the heat and stir in the parsley. Taste and season with a pinch of salt, if needed
Place 2 of the medallions onto a plate and top with the dates, almonds, bacon and drizzle of the sauce.
again- thanks to: http://www.cookingchanneltv.com/recipes/michael-symon/pork-tenderloin-with-bacon-chile-flakes-toasted-almond-and-parsley.html