Sage-and-Pecan Pork Tenderloin Cutlets

I really loved the pork tenderloin. The flavors were incredible and the meat was very tender. I did not like the sauce and was disappointed with it's taste. Adding sugar to it might have made it better but it found it's way down the drain. I would make the pork again for a weekday meal or even for company. I did make a few changes: used panko breadcrumbs and fresh sage. I ended up putting the meat in the oven to finish cooking while my roasted carrots and potatoes finished their last ten minutes of cooking. The pork is a must try though!

The sauce is a 5-star winner but I decided I prefer not to have my pork breaded. I have since used the sauce on grilled pork chops, substituting strawberry preserves, and that was also wonderful.

My husband and I both agreed, this was Outstanding! Made no changes. Served with sauted Kale.