1. Trim any excess fat off the pork tenderloins and cut them in half if needed.

2. Heat 2 tablespoons of the butter and olive oil in a pan and add the pork.

3. Brown the tenderloin on all sides until they are nice and brown.

4. Bring wine to a boil in a separate sauce pan and add it to the meat along with a few tablespoons of hot water.

5. When the liquid has come to a boil, add salt and pepper and turn the heat down to a simmer. Simmer for about 10 minutes or until the tenderloin is cooked through.

6. While that simmers, combine the ground almonds, sugar, and cinnamon in a small bowl.

7. Once the tenderloin is done, remove it from the pan and keep warm.

8. Add the almonds, cinnamon, sugar, and capers to the pan, along with the balsamic vinegar.

9. Stir constantly for about 2 minutes until it starts to thicken slightly.

10. Add the remaining 1 tablespoon of butter and swirl it around the pan while it melts.

11. Cut the tenderloin into thin slices and return it to the pan for about 2 minutes or so, so that it can absorb some of the flavor from the sauce.

Serve with your favorite side dishes, though I recommend something that doesn’t have flavors that will rival the savory sweetness of the tenderloin, such as rice.