Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside.
In a skillet over medium heat, toast the almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve. Melt butter in the skillet. Lightly coat tenderloin cutlets with flour, salt and pepper and saute over medium heat 4-6 minutes, turning once.
Remove pork to platter and keep warm. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.