Almond-Crusted Pork Tenderloin With Dried Cranberry-Apple Conserve

3 Ratings
  • 5 2
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

By Rozanne Gold, New York City
Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and 1/4 cup conserve)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

Per Serving:
316 calories; calories from fat 13%; fat 4.7g; saturated fat 1.3g; mono fat 2.2g; poly fat 0.8g; protein 27.2g; carbohydrates 45g; fiber 2.4g; cholesterol 74mg; iron 2.8mg; sodium 285mg; calcium 47mg.
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