Sage-and-Pecan Pork Tenderloin Cutlets

Name: Sage-and-Pecan Pork Tenderloin Cutlets
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave Garnishes: fresh blackberries, fresh sage; 177 milliliters fine, dry breadcrumbs; 2 larges eggs, beaten; 4 teaspoons olive oil; 118 milliliters finely chopped pecans; 454 grams pork tenderloin; 5 Tbsps seedless blackberry preserves; 237 milliliters red wine vinegar; 2 teaspoons rubbed sage; 1 teaspoons salt

Sage-and-Pecan Pork Tenderloin Cutlets might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 30g of protein, 20g of fat, and Head to the store and pick up olive oil, wine vinegar, eggs, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 51 minutes. It is a good option if you're following a dairy free diet.

Instructions

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.

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Preserves

Vinegar

Salt

Equipment you will use

Sauce Pan

Remove silver skin from tenderloin, leaving a thin layer of fat covering meat.

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Meat

Cut pork into 8 slices.

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Pork

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.

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Meat

Pork

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

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

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Breadcrumbs

Pecans

Sage

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Bowl

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

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Breadcrumbs

Egg

Pork

Dip

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.

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Cooked Pork

Pork

Cooking Oil

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Frying Pan

Serve with vinegar mixture, and garnish, if desired.

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Vinegar

Equipment

Ingredients

Servings:

1leave

Garnishes: fresh blackberries, fresh sage 177milliliters

fine, dry breadcrumbs 2larges

eggs, beaten 4teaspoons

olive oil 118milliliters

finely chopped pecans 454grams

pork tenderloin 5Tbsps

seedless blackberry preserves 237milliliters

red wine vinegar 2teaspoons

rubbed sage 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Susana Balbo Nosotros Single Vineyard Nomade Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 109 dollars per bottle.