Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve

2   (1-pound)   pork tenderloins 2   cups             fresh breadcrumbs 3   Tbs               sliced almonds, finely chopped 1   Tbs               dried rosemary 1   tsp                coarsely ground pepper

1/2   tsp       salt 2       large   egg whites, lightly beaten                      Cooking spray                      Dried Cranberry-Apple Conserve                      Rosemary sprig (optional)

Procedure

1    Preheat oven to 425º.

2    Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425º for 30 minutes or until meat thermometer registers 160º. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired. Serving Size: 3 ounces pork and 1/4 cup conserve

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe. Amount Per Serving Calories                                        192 Calories From Fat (29%)              55.74                                         %Daily Value Total Fat 6g                                     9% Cholesterol 74mg                           25% Sodium 265mg                               11% Total Carbohydrates 7g                    2% Fiber 1g                                            4% Protein 26g                                      52%

Source

Source: Cooking Light, January/February 1998, p.98

Copyright: © Cooking Light

Author Notes

The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, thanks largely to New York City chef Rozanne Gold, the area is recognized as having its own cuisine.