Monday, November 7, 2011

Sage and Pecan Pork Tenderloin Cutlets

I like the extra hour of sleep, but I hate it getting dark early! It means either I make dinner at 3 o'clock, so I have pretty pictures; or I make dinner at a normal time and my pictures are sacrificed. Since I do not get paid for this blog, I would rather enjoy the food! So hang in there for a few months....

Sage and Pecan Pork Tenderloin

1 pork tenderloin, silver skin removed
1/2 tsp salt
3/4 cup breadcrumbs
1/2 cup pecans
2 tsp sage
2 eggs
4 tsp olive oil
Chipotle Raspberry Preserves (for some reason I can only find this in Texas. We use it over cream cheese with crackers for appetizers and on pork. Walmart even carried in in Fort Worth. While I was home, I stole this from my mom's pantry.)
Chop pecans until fine. You could use your food processor, but I was too lazy to get mine out.
Stir pecans together with sage, salt and bread crumbs.
I really don't know how to remove the silver skin from the pork. It sort of butchered it! haha!
Slice pork until 4 slices.
Take each slice and turn it on its side (should be looking at the cut side up). Then place plastic wrap over the pork medallion and use the flat side of a meat mallet to pound until 1/4 inch.

Beat eggs in one bowl. Dip medallions in bowl then dredge in crumbs.
See this is a pretty picture....the dark is coming!
Heat oil until really hot so that the pork doesn't soak up the oil. (I am always so impatient and put my meat in too early...)
Cook for 8 minutes on one side and then 2-3 minutes on the other side.
Remove and sprinkle with a little kosher salt. Drain on paper towels.
Serve with a dollop of raspberry preserves. I thought we would only eat 1 piece of pork, we like it so much we each ate 2 pieces.

1 comment:

Katie said...

Your pictures turned out great, Shelb! No need to sacrifice! Love you!