- 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
- 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
How to Make It
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.
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.
Stir together breadcrumbs, pecans, and sage in a shallow bowl.
Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
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.