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Pecan Pork Tenderloin Cutlets

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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

Details

Servings 4

Preparation

Step 1

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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