Recipe courtesy of Rusty Winkstern
Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 392
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 26
- Cholesterol
- 70
- Sodium
- 325
- Total: 45 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
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
Directions
- 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.