Almond-Crusted Pork Tenderloin With Dried Cranberry-Apple Conserve
- 2 (1-pound) pork tenderloins
- 2 cups fresh breadcrumbs
- 3 tablespoons sliced almonds, finely chopped
- 1 tablespoon dried rosemary
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 2 large egg whites, lightly beaten
- Cooking spray
- Rosemary sprig (optional)
- Preheat oven to 425u0b0.
- 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 425u0b0 for 30 minutes or until meat thermometer registers 160u0b0. 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.
pork tenderloins, fresh breadcrumbs, almonds, rosemary, ground pepper, salt, egg whites, cooking spray, rosemary
Taken from www.myrecipes.com/recipe/almond-crusted-pork-tenderloin-with-dried-cranberry-apple-conserve (may not work)