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Name: Sage and Pecan Pork Tenderloin Cutlets
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 cup Red wine vinegar; 5 tablespoons seedless blackberry preserves; 1/2 teaspoon salt; 1 pound pork tenderloin; 3/4 cup Dry bread crumbs; 1/2 cup pecans finely chopped; 2 teaspoons rubbed sage; 2 large Eggs beaten; 4 teaspoons Extra virgin olive oil divided; Fresh spinach leaves; fresh blackberries

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INGREDIENTS

1 cup Red wine vinegar
5 tablespoons seedless blackberry preserves
1/2 teaspoon salt
1 pound pork tenderloin
3/4 cup Dry bread crumbs
1/2 cup pecans ; finely chopped
2 teaspoons rubbed sage
2 large Eggs ; beaten
4 teaspoons Extra virgin olive oil ; divided
Fresh spinach leaves
Garnish
fresh blackberries

INSTRUCTIONS

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, 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.

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 teaspoons oil in a large 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.

NOTES

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Sage and Pecan Pork Tenderloin Cutlets

1 cup Red wine vinegar
5 tablespoons seedless blackberry preserves
1/2 teaspoon salt
1 pound pork tenderloin
3/4 cup Dry bread crumbs
1/2 cup pecans finely chopped
2 teaspoons rubbed sage
2 large Eggs beaten
4 teaspoons Extra virgin olive oil divided
 Fresh spinach leaves
 Garnish
 fresh blackberries

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, 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.

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 teaspoons oil in a large 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.

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 4 Servings

Calories: 638
Calories from Fat: 288 (45%)

Amt Per Serving		% DV

	Total Fat 32g	43 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 6.3g
Cholesterol 601.6mg		185 %
Sodium 400.2mg		14 %
Potassium 840.5mg		22 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 34.4g
Protein 43.6g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 638

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