For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.
Cook’s Note
If you cannot find adobo sauce at your local grocer, just purchase chipotles in adobo sauce. Use the sauce and reserve the chipotles for another use.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rusty Winkstern, Monument Cafe
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