- 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
- 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
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.
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.
Stir together breadcrumbs, pecans, and sage in a shallow bowl.
Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
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.