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).
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INGREDIENTS
Nutrition- 2(1 lb) pork tenderloin
- 2cups breadcrumbs
- 1tablespoon sliced almonds, finely chopped
- 1tablespoon dried rosemary
- 1teaspoon fresh coarse ground black pepper
- 1⁄2teaspoon salt
- 2large egg whites, lightly beaten
- cooking spray
Dried Cranberry-Apple Conserve
- 2
- 1 1⁄2cups boiling water
- 1⁄3cup diced dried apple
- 1⁄3cup raisins
- 1tablespoon minced crystallized ginger
- 1⁄3
- 3tablespoons sugar
- 1⁄8teaspoon ground red pepper
- 1dash ground allspice
- 1dash ground cinnamon
- 1dash ground ginger
- 1⁄4cup strawberry jam or 1/4 cup raspberry jam
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DIRECTIONS
- Conserve:
- 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.
- Meat:
- 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.
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