Recipe by Redsie
A great Cooking Light recipe. Was enjoyed by my bf ... who doesn't like pork!! :). I used "Panko" (which is Japanese breacrumbs).
Top Review by zoo66
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.
- 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
Directions See How It's Made
- 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.