Almond-crusted Pork Tenderloin With Dried Cranberry-apple Conserve


  • 2 (1-pound) pork tenderloins
  • 2 cups fresh breadcrumbs
  • 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
  • Cooking spray
  • Dried Cranberry-Apple Conserve
  • Rosemary sprig (optional)


The Dutch Settlers Of The Hudson River Valley Relied On Dried Fruits And Vegetables To Get Them Through Harsh Winters. Today, This Area Is Recognized As Having Its Own Cuisine.

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