Sage-and-Pecan Pork Tenderloin Cutlets

Sage-and-Pecan Pork Tenderloin Cutlets Recipe
Photo: Jennifer Davick; Buffy Hargett
If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is "fried" with just enough heart-healthy oil for the crispy crunch you crave!


Makes 4 servings
Total time: 51 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 35 Minutes
Total: 51 Minutes

Nutritional Information

Calories 479
Fat 23.2 g
Satfat 4.5 g
Monofat 12.2 g
Polyfat 4.2 g
Protein 31.8 g
Carbohydrate 33.7 g
Fiber 2.2 g
Cholesterol 181 mg
Iron 2.3 mg
Sodium 532 mg
Calcium 36 mg


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
Garnishes: fresh blackberries, fresh sage leaves


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 preserves, and cook 5 minutes. Stir in salt.

2. Remove silver skin from 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 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 with vinegar mixture, and garnish, if desired.

Note: Nutritional analysis does not include garnish.


It's important to turn the cutlets every 2 minutes for even browning.

Camilla Saulsbury, Bloomington, Indiana,

Southern Living

September 2011
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