- 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
- 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.