Sage and Pecan Pork Tenderloin Cutlets |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Southern Living. Ingredients:
1 cup red wine vinegar |
5 tablespoons seedless blackberry preserves |
1/2 teaspoon salt |
1 lb pork tenderloin |
3/4 cup fine dry breadcrumb |
1/2 cup finely chopped pecans |
2 teaspoons rubbed sage |
2 large eggs, beaten |
4 teaspoons olive oil, divided |
fresh spinach leaves (optional) |
fresh blackberries (to garnish) |
Directions:
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.
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 1/4 inch thick, using a rolling pin or the flat side of a meat mallet.
3. Stir together bread crumbs, pecans, and sage in a shallow bowl.
4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
5. 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.
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