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 Southern Living

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Nutritional Information

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

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. 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. 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. 3. Stir together breadcrumbs, pecans, and sage in a shallow bowl.
  4. 4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
  5. 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.
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