Almond Pork Tenderloin With Dried Cranberry-Apple Conserve - cooking recipe

Ingredients

2 (1 lb) pork tenderloin
2 cups breadcrumbs
1 tablespoon sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
cooking spray
Dried Cranberry-Apple Conserve
2 cups dried sweetened cranberries
1 1/2 cups boiling water
1/3 cup diced dried apple
1/3 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
1 dash ground allspice
1 dash ground cinnamon
1 dash ground ginger
1/4 cup strawberry jam or 1/4 cup raspberry jam

Preparation

Conserve:
Combine the first 5 ingredients, cover and let stand 30 minutes.
Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat, and cool to room temperature.
Meat:
Preheat oven to 425\u00b0F.
Trim fat from pork. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of pork. Bake at 425F for 30 minutes or until thermometer registers 160 (slightly pink).
Cover with foil, let stand 10 minutes.
Cut into 1/4 inch slices.
Serve pork with Conserve.