Almond Pork Tenderloin With Dried Cranberry-Apple Conserve

Total Time
Prep 20 mins
Cook 35 mins

A great Cooking Light recipe. Was enjoyed by my bf ... who doesn't like pork!! :). I used "Panko" (which is Japanese breacrumbs).

Ingredients Nutrition


  1. Conserve:.
  2. Combine the first 5 ingredients, cover and let stand 30 minutes.
  3. Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
  4. Meat:.
  5. Preheat oven to 425°F.
  6. Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink).
  7. Cover with foil, let stand 10 minutes.
  8. Cut into 1/4 inch slices.
  9. Serve pork with Conserve.
Most Helpful

5 5

5 5

This was delicious. Following the advice of reviewers on the cooking light website, I cut the breadcrumbs down to 1 cup (I also used panko) and I still had more than enough to coat two 1lb tenderloins. The conserve is amazing. It was so good and I agree with DDW that it could be used for many other recipes...or even just spread on toast, it is that good.

5 5

Great recipe. I used panko crumbs as you did and used 1 large egg instead of 2 egg whites. The conserve is really yummy and could be used easily in other recipes or maybe a topping for brie. This came together quickly and the whole family enjoyed it!