Served as main course. Non-vegetarian dish.

2 (1 lb) Pork Tenderloins

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 Apples

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 Raspberry Jam

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°F. 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.

Preparation time: 20 minutes

Cooking time: 55 minutes

Serves: 8

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