Sage-and-Pecan Pork Tenderloin Cutlets

Beth Dreiling Hontzas
It's important to turn the cutlets every two minutes for even browning.

Yield:

Makes 4 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

Camilla Saulsbury, Bloomington, Indiana,

November 2007