Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve

By Lv2Cook

Ingredients

• 2 (1-pound) pork tenderloins
• 2 cups fresh breadcrumbs
• 3 tablespoons sliced almonds finely chopped
• 1 tablespoon dried rosemary
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon salt
• 2 large egg whites lightly beaten
• Cooking spray
• Dried Cranberry-Apple Conserve
• Rosemary sprig (optional)

Preparation

Step 1

Preheat oven to 425º.

Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425º for 30 minutes or until meat thermometer registers 160º. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.

Serving Size: 3 ounces pork and 1/4 cup conserve