Sage-and-Pecan Pork Tenderloin Cutlets

Ingredients

• 1 pound pork tenderloin
• ½ teaspoon salt
• 5 tablespoons seedless blackberry preserves
• 2 large eggs, beaten
• 2 teaspoons rubbed sage
• ¾ cup fine, dry breadcrumbs
• ½ cup finely chopped pecans
• + 4 more ingredients
• • 1 cup red wine vinegar
  • Garnish: fresh blackberries
  • Fresh spinach leaves (optional)
  • 4 teaspoons olive oil, divided

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes or until reduced by half. Stir in blackberry preserves, and cook 5 minutes. Stir in salt. 2. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork...

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