PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE

Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

Steps:

For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.