Ingrédients pour Almond Pork Tenderloin With Dried Cranberry Apple Conserve
- 1 pound pork tenderloin
- 1 cup panko bread crumbs
- 1/4 cup sliced almonds
- Dried Rosemary
- Fresh Coarse Ground Black Pepper
- 1/2 teaspoon salt
- 2 large egg whites
- cooking spray
- 1 cup dried cranberries
- Boiling Water
- 1/2 cup chopped dried apple
- Raisins
- Crystallized Ginger
- White Wine Vinegar
- 1/4 cup brown sugar
- Ground Red Pepper
- Ground Allspice
- 1/4 teaspoon ground cinnamon
- Ground Ginger
- Strawberry Jam
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Comment préparer Almond Pork Tenderloin With Dried Cranberry Apple Conserve
- **Conserve:**
- Combine 1 cup dried cranberries, 1/2 cup chopped apple, 1/4 cup chopped pecans, 2 tablespoons orange zest, and 1 tablespoon orange juice. Cover and let stand for 30 minutes.
- In a small saucepan, combine 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1/4 cup water, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil, stirring frequently.
- Add the cranberry-apple mixture to the saucepan.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in 1/4 cup cranberry jam.
- Remove from heat and cool completely to room temperature.
- **Pork Tenderloin:**
- Preheat oven to 425°F (220°C).
- Trim excess fat from a 1-pound pork tenderloin.
- In a shallow dish, combine 1 cup panko bread crumbs, 1/4 cup sliced almonds, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried thyme, and 1/2 teaspoon salt.
- Beat 2 large egg whites in a separate shallow dish.
- Dip the pork tenderloin in the egg whites, ensuring it's fully coated.
- Dredge the egg-coated pork in the breadcrumb mixture, pressing gently to adhere.
- Place the pork on a broiler pan coated with cooking spray.
- Insert a meat thermometer into the thickest part of the pork.
- Bake at 425°F (220°C) for 30 minutes, or until the thermometer registers 160°F (71°C).
- Cover with foil and let stand for 10 minutes before slicing.
- Cut into 1/4-inch thick slices.
- Serve the pork tenderloin with the cranberry-apple conserve.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
153g
Fat
12g
Carbs
22g
