Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living November 2007


Credit: Beth Dreiling Hontzas

Recipe Summary test

15 mins
30 mins
45 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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 blackberry preserves, and cook 5 minutes. Stir in salt.

  • Remove silver skin from pork 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 a 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

  • Stir together breadcrumbs, pecans, and sage in a shallow bowl.

  • Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

  • 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 pork over fresh spinach, if desired. Drizzle with vinegar mixture; garnish, if desired.

  • Note: Nutritional analysis does not include spinach or garnish.

Nutrition Facts

452 calories; fat 22.4g; saturated fat 3.9g; mono fat 11.1g; poly fat 4.4g; protein 29.6g; carbohydrates 33.6g; fiber 2.5g; cholesterol 171mg; iron 3mg; sodium 516mg; calcium 68mg.