Almond-Crusted Pork Tenderloin With Dried Cranberry-Apple Conserve

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8 servings (serving size: 3 ounces pork and 1/4 cup conserve)
Rozanne Gold, New York City Rozanne Gold, New York City
January 1998
RECIPE BY Cooking Light

The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, this area is recognized as having its own cuisine.

Ingredients

  • 2 (1-pound) pork tenderloins
  • 2 cups fresh breadcrumbs
  • 3 tablespoons sliced almonds, finely chopped
  • 1 tablespoon dried rosemary
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 2 large egg whites, lightly beaten
  • Cooking spray
  • Dried Cranberry-Apple Conserve
  • Rosemary sprig (optional)

Nutritional Information

  • Calories 316
  • Caloriesfromfat 13%
  • Fat 4.7g
  • Satfat 1.3g
  • Monofat 2.2g
  • Polyfat 0.8g
  • Protein 27.2g
  • Carbohydrate 45g
  • Fiber 2.4g
  • Cholesterol 74mg
  • Iron 2.8mg
  • Sodium 285mg
  • Calcium 47mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.

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