Sage and Pecan Pork Tenderloin Cutlets

From Southern Living.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  cup red wine vinegar
• 5  tablespoons  seedless blackberry preserves
• 1⁄2 teaspoon salt
• 1  lb  pork tenderloin
• 3⁄4 cup  fine dry breadcrumb
• 1⁄2 cup  finely chopped pecans
• 2  teaspoons rubbed sage
• 2  large eggs, beaten
• 4  teaspoons olive oil, divided
•  fresh spinach leaves (optional)
•  fresh blackberries (to garnish)

Directions

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.