Sage-And-Pecan Pork Tenderloin Cutlets

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. 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. 3

   Stir together breadcrumbs, pecans, and sage in a shallow bowl.

4. 4

   Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.

5. 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.

6. 6

   Note: Nutritional analysis does not include garnish.

7. 7

   It's important to turn the cutlets every 2 minutes for even browning.

* Per serving · 4 servings · Values may vary.

No additional tips available.