Sage-and-Pecan Pork Tenderloin Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you love fried pork chops, try this recipe. Why it's better for you: Tenderloin is low in fat, and this recipe is fried with just enough heart-healthy oil for the crispy crunch you crave! Ingredients:
1 cup red wine vinegar |
5 tablespoons seedless blackberry preserves |
1/2 teaspoon salt |
1 pound pork tenderloin |
3/4 cup fine, dry breadcrumbs |
1/2 cup finely chopped pecans |
2 teaspoons rubbed sage |
2 large eggs, beaten |
4 teaspoons olive oil |
garnishes: fresh blackberries, fresh sage leaves |
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 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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