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!
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
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.
This dish was good, but not great. I reduced the vinegar to 1/2 cup, and added 5 T. strawberry preserves to the blackberry sauce, which was good. Also, I didn't have enough breadcrumb-pecan mixture, and had to make more. I also felt that it needed a little salt. I agree that this recipe is a lot of work--the kind of dish I'd make only once a year or so. My guests enjoyed it, although I think that overall, they'd rather have stuffed pork chops.
We liked this recipe but made a couple of changes. Instead of pounding the meat I browned it in the pan then transferred to the oven to finish cooking. For the sauce I heated the preserves with a splash of raspberry wine that I happened to have on hand. Since this version of sauce seemed a little sweet I added a splash of raspberry vinegar to add a little tang. Did all this to taste and my husband raved. Meat was tender with a nice crunchy crust. Served sauce on side for dipping. Will make this again.
I loved this recipe. I will say though, I to felt that the sauce was a little overpowering. I think that the next time I make it, I will reduce the amount of vinegar and add the preserves to taste. Red wine vinegar was really overpowering.