Sage and Pecan Pork Tenderloin Cutlets

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READY IN: 45mins
Recipe by Little Suzy Homemak

From Southern Living.

Ingredients Nutrition


  1. 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 blackberry preserves, and cook 5 minutes. Stir in salt.
  2. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place pork between 2 sheets of plastic wrap and flatten to 1/4 inch thick, using a rolling pin or the flat side of a meat mallet.
  3. Stir together bread crumbs, pecans, and sage in a shallow bowl.
  4. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
  5. Cook 4 pork slices in 2 teaspoons 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. Serve pork over fresh spinach if desired. Drizzle with vinegar mixture; garnish if desired.

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