Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve
2 (1-pound) pork tenderloins
2 cups fresh bread crumbs
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
Dried Cranberry-Apple Conserve (see recipe)
Rosemary sprig (optional)
Preheat oven to 425 degrees F.
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 425 degrees F. for 30 minutes or until meat thermometer registers 160 degrees F. 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.Serving size: 3 ounces pork and 1/4 cup conserve