• 4servings
  • 479calories

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Nutrition Info . . .

NutrientsProteins, Lipids
MineralsCopper, Natrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup red wine vinegar

  2. 5 tablespoons seedless blackberry preserves

  3. 1/2 teaspoon salt

  4. 1 pound pork tenderloin

  5. 3/4 cup fine, dry breadcrumbs

  6. 1/2 cup finely chopped pecans

  7. 2 teaspoons rubbed sage

  8. 2 large eggs, beaten

  9. 4 teaspoons olive oil

  10. Garnishes: fresh blackberries, fresh sage leaves

Instructions Jump to Ingredients ↑

  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 preserves, and cook 5 minutes. Stir in salt.

  2. Remove silver skin from 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 thickness, using a rolling pin or flat side of a meat mallet.

  3. Stir together breadcrumbs, 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 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 with vinegar mixture, and garnish, if desired.

  6. Note: Nutritional analysis does not include garnish.


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