Hands-on Time
35 Mins
Total Time
51 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Buffy Hargett

How to Make It

Step 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.

Step 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.

Step 3

Stir together breadcrumbs, pecans, and sage in a shallow bowl.

Step 4

Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

Step 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.

Step 6

Note: Nutritional analysis does not include garnish.

Chef's Notes

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

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