Sage-and-Pecan Pork Tenderloin Cutlets

Sage-and-Pecan Pork Tenderloin Cutlets Recipe
Beth Dreiling Hontzas
It's important to turn the cutlets every two minutes for even browning.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional 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


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


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.

Note: Nutritional analysis does not include spinach or garnish.

Camilla Saulsbury, Bloomington, Indiana,

Southern Living

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note