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.
Sage-and-Pecan Pork Tenderloin Cutlets
Photo: Jennifer Davick; Buffy Hargett
More From Southern Living
Total: 51 Minutes
Amount per serving
- Calories: 479
- Fat: 23.2g
- Saturated fat: 4.5g
- Monounsaturated fat: 12.2g
- Polyunsaturated fat: 4.2g
- Protein: 31.8g
- Carbohydrate: 33.7g
- Fiber: 2.2g
- Cholesterol: 181mg
- Iron: 2.3mg
- Sodium: 532mg
- Calcium: 36mg
- 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.
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