Sage-and-Pecan Pork Tenderloin Cutlets

Ended up having to use Center Cut Pork Loin chops boneless (no pork tenderloin available); prepared the sauce and breading per recipe and used the fresh blackberry garnish.  My wife said it was the best pork she'd ever had!  Paired this with smoked gouda grits garnished with fresh chopped parsley and grilled asparagus. Definitely goes in the menu rotation!

My husband and I both agreed, this was Outstanding! Made no changes. Served with sauted Kale.

I really loved the pork tenderloin. The flavors were incredible and the meat was very tender. I did not like the sauce and was disappointed with it's taste. Adding sugar to it might have made it better but it found it's way down the drain. I would make the pork again for a weekday meal or even for company. I did make a few changes: used panko breadcrumbs and fresh sage. I ended up putting the meat in the oven to finish cooking while my roasted carrots and potatoes finished their last ten minutes of cooking. The pork is a must try though!

The sauce is a 5-star winner but I decided I prefer not to have my pork breaded. I have since used the sauce on grilled pork chops, substituting strawberry preserves, and that was also wonderful.