Pecan Pork Tenderloin Cutlets

Pecan Pork Tenderloin Cutlets
Pecan Pork Tenderloin Cutlets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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

    large eggs, beaten

  • 4

    teaspoons olive oil

  • Garnishes: fresh blackberries

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 and pecans 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. Note: It's important to turn the cutlets every 2 minutes for even browning.

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