Tasty Tuesday: Sage & Pecan Pork Tenderloins in Blackberry Sauce

This recipe orginated from Cooking Light Magazine (sorry; unknown month!).  The sauce that tops the pork in this recipe is excellent.  I think it would be just as good with any other fresh berry you had if blackberries were unavailable.  A friend gave me some fresh mulberry jam recently that I plan to try with this recipe soon. 

Whatcha Need:
1 cup red wine vinegar
5 Tbsp. seedless blackberry preserves
1/2 tsp salt
1 lb. pork tenderloin (or 8 boneless skinless servings)
3/4 cup fine, dry breadcrumbs
1/2 cup finely chopped pecans
2 tsp. rubbed sage
2 large eggs, beaten
4 tsp. olive oil, divided
Garnish: fresh blackberries

Directions:
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 tenderoin, leaving a thin layer of fat covering meat.  Cut pork into 8 slices.  Place pork between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness, using a rolling pin or flat side of a meat mallet.
3.  Stir together breadcrumbs, pecans, and sage in a shallow bowl.
4.  Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture.
5.  Cook 4 pork slices in 2 tsp hot oil in nonstick skillet over medium.
6.  Top with blackberry sauce and fresh blackberries.

Enjoy!