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Sage-and-Pecan Pork Tenderloin Cutlets

Beth Dreiling Hontzas
Prep time 15 mins
Cook time 30 mins
Yield Makes 4 servings
It's important to turn the cutlets every two minutes for even browning.


  • 1 cup red wine vinegar
  • 5 tablespoons seedless blackberry preserves
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin
  • 3/4 cup fine, dry breadcrumbs
  • 1/2 cup finely chopped pecans
  • 2 teaspoons rubbed sage
  • 2 large eggs, beaten
  • 4 teaspoons olive oil, divided
  • Fresh spinach leaves (optional)
  • Garnish: fresh blackberries

Nutrition Information

  • calories 452
  • caloriesfromfat 0.0 %
  • fat 22.4 g
  • satfat 3.9 g
  • monofat 11.1 g
  • polyfat 4.4 g
  • protein 29.6 g
  • carbohydrate 33.6 g
  • fiber 2.5 g
  • cholesterol 171 mg
  • iron 3 mg
  • sodium 516 mg
  • calcium 68 mg

How to Make It

  1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in blackberry preserves, and cook 5 minutes. Stir in salt.

  2. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap, and flatten to a 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

  3. Stir together breadcrumbs, pecans, and sage in a shallow bowl.

  4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

  5. Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes or until done, turning every 2 minutes. Repeat procedure with remaining pork and oil. Serve pork over fresh spinach, if desired. Drizzle with vinegar mixture; garnish, if desired.

  6. Note: Nutritional analysis does not include spinach or garnish.