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Sage-and-Pecan Pork Tenderloin Cutlets

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

Nutrition 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

How to Make It

  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.

  6. Note: Nutritional analysis does not include garnish.

Cook's Notes

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