Sage and Pecan Pork Tenderloin Cutlets

By debrcovey

Low cal
important to turn cutlets every two minutes

Ingredients

• 1 cup red wine vinegar
• 5 TBSP seedless blackberry preserves
• 1/2 tsp salt
• 1 lb pork tenderloin
• 3/4 cup fine, dry breadcrumbs
• 1/2 cup finely chopped pecans
• 2 tsp rubbed sage
• 2 large eggs, beaten
• 4 tsp olive oil

Preparation

Step 1

Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or tunil redcued 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 roling pin or flat side of meat mallet.
Stir together bread crumbs, 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 tsp hot oil in large non stick skillet over medium heat 8 minutes or until done turning every 2 minutes. Repeat with remian pork and oil. Serve with vinegar mixture.

479 calories; 23 g fat (sat 4.5g); 33.7g carb; 31.8 g Prtein