Sage-and-Pecan Pork Tenderloin Cutlets

Very little flavor for a lot of work. Also the sauce is overpowering. I spent $15 on meat and I am throwing it out.

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.

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.