Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce
Recipe inspired by Rusty Winkstern
Difficulty: Easy
Makes: 6 to 8 portions
Nutrition Information Per Serving (1/8 recipe): Calories: 392 | Fat: 14 g | Saturated Fat: 2 g | Carbs: 41 g | Fiber: 2 g | Sugars: 22 g | Protein: 26 g | Cholesterol: 70 mg | Sodium: 325 mg
Total Time: 45 minutes (Prep: 10 minutes | Rest: 10 minutes | Cook: 25 minutes)
Ingredients
Pork:
- 2 pork tenderloins, approximately 1 pound each
- 1 cup panko-style breadcrumbs
- 1 cup finely chopped pecan pieces
- 4 tablespoons fresh rosemary, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper, ground
- 2 egg whites
Raspberry-Chipotle Sauce:
- 1 jar (12 ounces) raspberry preserves
- 2 tablespoons adobo sauce (adjust for desired spice level)
Instructions
- Prepare the Pork: Preheat oven to 375F. Rinse pork tenderloins with cold water and pat dry with paper towels. Set aside.
- Mix breadcrumbs, chopped pecans, rosemary, salt, and pepper in a 9 x 13-inch dish. Whisk egg whites in a small bowl until frothy.
- Coat each tenderloin in egg whites, then roll in pecan mixture, pressing gently to adhere. Place on a lined baking sheet. Bake 25 minutes or until done. Rest 10 minutes before slicing.
- Make the Sauce: Combine raspberry preserves and adobo sauce in a bowl. Stir until blended.
- Serve: Slice tenderloins and top with or serve alongside sauce.
Tips
- No standalone adobo sauce? Use sauce from canned chipotle peppers in adobosave chiles for later.
- Resting pork redistributes juices for maximum tenderness.
- Customize sauce: Amp up adobo for heat or add preserves for sweetness.
Imagine the irresistible crunch of pecans embracing juicy pork, drizzled with a vibrant, sweet-tangy sauce that dances on your palate. This showstopper pairs perfectly with roasted veggies or a crisp saladelevate your dinner tonight and wow your guests!
