|
ALMOND-CRUSTED
PORK TENDERLOIN WITH DRIED CRANBERRY-APPLE
CONSERVE
2
(1-pound) pork tenderloins
2 (1-ounce) slices white bread
3 tablespoons sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
Cooking spray
Dried Cranberry-Apple Conserve (recipe follows)
Rosemary sprig (optional)
Preheat
oven to 425°F.
Trim
fat from pork. Place the bread in a food
processor; pulse 10 times or until crumbs
form to measure 2 cups. 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. Insert a meat thermometer into thickest
part of pork. Bake at 425°F for 30 minutes
or until thermometer registers 160°F
(slightly pink). Cover with foil, and let
stand 10 minutes. Cut into 1/4-inch-thick
slices. Serve pork with Dried Cranberry-Apple
Conserve. Garnish with a rosemary sprig,
if desired.
|
 |
Serves
8.
DRIED
CRANBERRY-APPLE CONSERVE
2
cups sweetened dried cranberries
1 1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
Dash of ground allspice
Dash of ground cinnamon
Dash of ground ginger
1/4 cup red plum or raspberry jam
Combine
the first 5 ingredients; cover, and let stand
30 minutes.
Combine
vinegar and next 5 ingredients (vinegar through
ground ginger) in a small saucepan, and bring
to a boil, stirring frequently. Add the fruit
mixture. Bring to a boil; reduce heat, and simmer
for 5 minutes. Stir in jam. Remove from heat,
and cool to room temperature.
Makes
2 1/2 cups.
[The
Best of Cooking
Light, 125 of our all-time greatest recipes]
|
