- 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.
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.
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.