Almond Pork Tenderloin With Dried Cranberry-Apple Conserve

“A great Cooking Light recipe. Was enjoyed by my bf ... who doesn't like pork!! :). I used "Panko" (which is Japanese breacrumbs).”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Conserve:
  2. Combine the first 5 ingredients, cover and let stand 30 minutes.
  3. Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture 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.
  4. Meat:
  5. Preheat oven to 425°F.
  6. Trim fat from pork. Combine breadcrumbs and next 4 ingredients 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 425F for 30 minutes or until thermometer registers 160 (slightly pink).
  7. Cover with foil, let stand 10 minutes.
  8. Cut into 1/4 inch slices.
  9. Serve pork with Conserve.

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