Directions:
- 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 1/4 inch thick, using a rolling pin or the flat side of a meat mallet.
- Stir together bread crumbs, 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.58 Kcal (2154 kJ) | ||
| Calories from fat | 284.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.64g | 49% | |
|---|---|---|---|
| Cholesterol | 166.69mg | 56% | |
| Sodium | 475.68mg | 20% | |
| Potassium | 639.37mg | 14% | |
| Total Carbs | 25.09g | 8% | |
| Sugars | 13.33g | 53% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 30.94g | 62% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.6 Kcal (727 kJ) | ||
| Calories from fat | 96.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 49% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 56% | |
| Sodium | 160.48mg | 20% | |
| Potassium | 215.7mg | 14% | |
| Total Carbs | 8.46g | 8% | |
| Sugars | 4.5g | 53% | |
| Dietary Fiber | 1.09g | 13% | |
| Protein | 10.44g | 62% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1mg | 17% | |
| Calcium | 22.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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