Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce

Total Time:
45 min
10 min
10 min
25 min

6 to 8 servings

  • Pork:
  • Two 1-pound pork tenderloins
  • 1 cup Japanese (panko) breadcrumbs
  • 1 cup finely chopped pecans
  • 4 tablespoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 egg whites
  • Raspberry-Chipotle Sauce:
  • One 12-ounce jar raspberry preserves
  • 2 tablespoons adobo sauce, or to taste
  • 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.

  • 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.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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