My husband and I both agreed, this was Outstanding! Made no changes. Served with sauted Kale.
Sage-and-Pecan Pork Tenderloin Cutlets
Beth Dreiling Hontzas
More From Southern Living
Amount per serving
- Calories: 452
- Calories from fat: 0.0%
- Fat: 22.4g
- Saturated fat: 3.9g
- Monounsaturated fat: 11.1g
- Polyunsaturated fat: 4.4g
- Protein: 29.6g
- Carbohydrate: 33.6g
- Fiber: 2.5g
- Cholesterol: 171mg
- Iron: 3mg
- Sodium: 516mg
- Calcium: 68mg
- 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.
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