As mentioned by Kathy Nicholson on Sunday January 4, 2009
Prep: 15 min., Cook: 30 min. It's important to turn the cutlets every two minutes for even browning.
Yield
Makes 4 servings
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, divided
Fresh spinach leaves (optional)
Garnish: fresh blackberries
Preparation
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 a 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 pork over fresh spinach, if desired. Drizzle with vinegar mixture; garnish, if desired.
Note: Nutritional analysis does not include spinach or garnish.
Nutritional Information
Calories:452 (0.0% from fat)
Fat:22.4g (sat 3.9g,mono 11.1g,poly 4.4g)
Protein:29.6g
Carbohydrate:33.6g
Fiber:2.5g
Cholesterol:171mg
Iron:3mg
Sodium:516mg
Calcium:68mg
Camilla Saulsbury, Bloomington, Indiana, Southern Living, NOVEMBER 2007
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