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 preserves, and cook 5 minutes. Stir in salt.
- 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.
- 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 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.
- Note: Nutritional analysis does not include garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2058.31 Kcal (8618 kJ) | ||
| Calories from fat | 1139.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.57g | 195% | |
|---|---|---|---|
| Cholesterol | 666.78mg | 222% | |
| Sodium | 1902.71mg | 79% | |
| Potassium | 2557.49mg | 54% | |
| Total Carbs | 100.36g | 33% | |
| Sugars | 53.31g | 213% | |
| Dietary Fiber | 12.98g | 52% | |
| Protein | 123.77g | 248% | |
| Vitamin C | 4mg | 7% | |
| Iron | 12.3mg | 68% | |
| Calcium | 262.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 173.6 Kcal (727 kJ) | ||
| Calories from fat | 96.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 195% | |
|---|---|---|---|
| Cholesterol | 56.24mg | 222% | |
| Sodium | 160.48mg | 79% | |
| Potassium | 215.7mg | 54% | |
| Total Carbs | 8.46g | 33% | |
| Sugars | 4.5g | 213% | |
| Dietary Fiber | 1.09g | 52% | |
| Protein | 10.44g | 248% | |
| Vitamin C | 0.3mg | 7% | |
| Iron | 1mg | 68% | |
| Calcium | 22.1mg | 26% | |
* 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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