Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce

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   Cook's Note: If you cannot find adobo sauce at your local grocer, just purchase chipotles in adobo sauce.

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   Use the sauce and reserve the chipotles for another use.

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   For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water.

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   Pat dry and set aside.

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   Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan.

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   Set aside.

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   Place the egg whites in a small bowl and whip slightly.

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   Brush the tenderloins with the whipped egg whites.

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   Then dredge in the breadcrumb mixture, pressing to adhere.

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    Place on a baking sheet.

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    Bake until done, about 25 minutes.

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    Remove from the oven and let rest about 10 minutes prior to slicing.

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    For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.

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    To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

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    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

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    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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