Almond-Crusted Pork Tenderloin With Dried Cranberry-Apple Conserve

Cooking Light
The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, this area is recognized as having its own cuisine.
8 servings (serving size: 3 ounces pork and 1/4 cup conserve)


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2 (1-pound) pork tenderloins
2 cups fresh breadcrumbs
3 tablespoons sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
Cooking spray
Rosemary sprig (optional)


Preheat oven to 425°.

Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.

Created date

January 1998

Nutritional Information

Calories 316
Caloriesfromfat 13 %
Fat 4.7 g
Satfat 1.3 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 27.2 g
Carbohydrate 45 g
Fiber 2.4 g
Cholesterol 74 mg
Iron 2.8 mg
Sodium 285 mg
Calcium 47 mg