Sage-and-Pecan Pork Tenderloin Cutlets

Photo: Jennifer Davick; Buffy Hargett

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!

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 35 Minutes
Total: 51 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Stir together breadcrumbs, pecans, and sage in a shallow bowl.
  4. 4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
  5. 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.
Note:

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

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