1 pound pork tenderloin
3/4 cup ham or chicken stock
1/2 cup chopped almonds
1 tsp sugar
2 tbsp olive oil
2/3 cup finely chopped prosciutto
2 garlic cloves, chopped
1 tbsp fresh oregano, chopped
Finely grated rind of 2 lemons
4 shallots, chopped
Using a sharp knife, cut the pork tenderloin into 4 equal pieces. Place them between sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.
Cut a horizontal slit in each piece of pork to make a pocket.
Spread out the almonds on a cookie sheet. Lightly toast the almonds under a preheated broiler for 2-3 minutes, or until golden brown.
Mix the almonds with 1 tablespoon of the olive oil, the prosciutto, garlic, oregano, and the finely grated rind from 1 lemon.
Carefully spoon the mixture into the pockets of the pork.
Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes.
Add the pork to the skillet and cook for 2 minutes on each side or until browned all over.
Add the stock to the skillet, bring to a boil, cover, and simmer for 45minutes, or until the pork is tender.
Remove the meat from the skillet, set aside, and keep warm.
Using a grater, pare the remaining lemon. Add the rind and sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately.