Beth Dreiling Hontzas
Prep Time
15 Mins
Cook Time
30 Mins
Makes 4 servings

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Step 6

Note: Nutritional analysis does not include spinach or garnish.

Ratings & Reviews

Best pork ever...

March 13, 2016
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!

PinkPoinsettia's Review

November 07, 2011

damcjunkin's Review

March 08, 2011
My husband and I both agreed, this was Outstanding! Made no changes. Served with sauted Kale.

ChelleyBones's Review

July 06, 2010
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!

kathy999's Review

July 03, 2010
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.