Sage & Pecan Pork Tenderlion
by shelaholm
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INGREDIENTS
- 1 cup Red wine vinegar
- 5 tablespoons blackberry perserves ; seedless
- 1/2 teaspoon salt
- 1 pound pork tenderlion
- 3/4 cup Panko bread crumbs
- 1/2 cup chopped pecans ; finely chopped
- 2 teaspoons rubbed sage
- 2 large eggs ; beaten
- 4 teaspoons Olive oil
INSTRUCTIONS
Bring vinegar to a boil in saucepan, reduce heat to medium and cook 6 minutes or until reduced by half. Stir in perserves and cook 5 minutes, stir in salt.
Remove silver skin from pork. Leaving a thin layer of fat. Cut pork into 8 slices. Place pork between 2 sheets of plactic. Pound pork to 1/4 inch thickness.
stir crumbs, pecans, and sage in a shallow pan.
Dredge pork in breadcrumbs, egg, and in breadcrumbs again.
Cook 4 slices of pork in teaspoons of oil. Then cook the other 4.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (259g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 282 | ||
| Calories from Fat: 165 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.3g | 24 % | |
| Saturated Fat 3.2g | 16 % | |
| Monounsaturated Fat 9g | ||
| Polyunsanturated Fat 4.4g | ||
| Cholesterol 264.6mg | 81 % | |
| Sodium 446.1mg | 15 % | |
| Potassium 224.7mg | 6 % | |
| Total Carbohydrate 16.9g | 5 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 14.5g | ||
| Protein 12g | 17 % | |
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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. |
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Calories per serving: 282
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