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   Coating pork with pecans was an idea we had that became a favorite here. It's really a simple thing that makes a nice combination. Carol's a big fan of anything pecan so this brings them to the dinner table. To go with it we adapted a recipe for a dried fruit sauce we saw on TV. It makes a really nice accompaniment for the pork. We had been making a sauce using jarred preserves but like this better because you can control the sweetness. Something fancy you can serve guests.

                   Pecan Crusted Pork Cutlets
                             Carol and Bill
1 pork tenderloin
2 eggs with splash of water
pecans
2 Tbs butter or lard
dried apricots and cranberries
1 med. onion
white wine
chicken broth
sugar, salt, pepper

Instructions

Cut the apricots. In a bowl add the dried fruit, enough wine to cover, and sugar. Allow to soak for 1/2 hour.

Grind pecans fairly small as in photo. Cut tenderloin into even medallions then pound to 1/2" thick. Whisk eggs with a little water. Dredge pork first in egg then in crushed pecans.

Fry pork in either a little lard or butter on medium heat. Interior temp should be 150F. Remove from pan.

Leaving any liquid still in the pan, add the onions and cook until soft. Then add the dried fruit wine mix and a little chicken broth and cook until the fruit is softened and the alcohol is cooked off. Warm the pork and serve.

Notes - Dried cherries can be substituted for cranberries. Add sugar, salt, and pepper to taste. If the sauce is too thin, add a little cornstarch to thicken.