Pork is Always an Option!

Pork is always high on my list when it comes to cooking  and I’m always on the look out for new and interesting recipes.  Here’s one with sage and pecan (and blackberries) that sounds positively marvelous!  And while I’m at it, here’s a shout out to my brother — Happy Birthday Andrew!

Sage and Pecan Pork Tenderloin Cutlets

1 cup of red wine vinegar
5 Tablespoons of seedless blackberry preserves
1/2 teaspoon of salt
1 pound of pork tenderloin
3/4 cup of fine, dry breadcrumbs
1/2 cup finely chopped pecans
2 teaspoons of rubbed sage
2 large eggs, beaten
4 teaspoons of olive oil
Garnish: fresh blackberries, fresh sage leaves

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 two sheets of plastic wrap, and flatten to ¼-inch thickness.

3.  Stir together bread crumbs, 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 teaspoons hot oil in large nonstick skillet over medium heat 8 minutes or until done, turning every two minutes. Repeat procedure with remaining pork and oil.  Serve with vinegar mixture, and garnish if desired.


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