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).
- 2 (1 lb) pork tenderloin
- 2 cups breadcrumbs
- 1 tablespoon sliced almonds, finely chopped
- 1 tablespoon dried rosemary
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon salt
- 2 large egg whites, lightly beaten
- cooking spray
Dried Cranberry-Apple Conserve
- 2 cups dried sweetened cranberries
- 1 1⁄2 cups boiling water
- 1⁄3 cup diced dried apple
- 1⁄3 cup raisins
- 1 tablespoon minced crystallized ginger
- 1⁄3 cup white wine vinegar
- 3 tablespoons sugar
- 1⁄8 teaspoon ground red pepper
- 1 dash ground allspice
- 1 dash ground cinnamon
- 1 dash ground ginger
- 1⁄4 cup strawberry jam or 1⁄4 cup raspberry jam
- Combine the first 5 ingredients, cover and let stand 30 minutes.
- 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.
- Preheat oven to 425°F.
- 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).
- Cover with foil, let stand 10 minutes.
- Cut into 1/4 inch slices.
- Serve pork with Conserve.
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.
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!
Redsie ~ Thanks so much for this recipe! It is great! I used coarse breadcrumbs I made myself from a whole grain winter wheat bread, & then I followed the recipe exactly, using the strawberry jam! The result was OUTSTANDING, & the pork with the wonderful conserve was great! Again, many thanks ~ You've got a winner here!