Almond-Crusted Pork Tenderloin With Dried Cranberry-Apple Conserve

Ingredients

• 3 tablespoons almonds sliced finely chopped
• 8 servings cranberry-apple conserve dried
• 2 cups breadcrumbs fresh
• 1 tablespoon rosemary dried
• 2 large egg whites lightly beaten
• 1 teaspoon coarsely ground pepper 
• 2 pound pork tenderloins 
• 0.5 teaspoon salt 

Equipment

• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Preheat oven to 42
2. Trim fat from pork.
3. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture.
4. Place pork on a broiler pan coated with cooking spray.
5. Bake pork at 425 for 30 minutes or until meat thermometer registers 16
6. Cover with foil, and let stand 10 minutes.
7. Cut into 1/4-inch-thick slices.
8. Serve with Dried Cranberry-Apple Conserve.
9. Garnish with a rosemary sprig, if desired.