Almond Pork Tenderloin With Dried Cranberry-Apple Conserve

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

• Ready In: 55 mins
• Serves: 8

Ingredients

• 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

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.