Ingredients

• Two 1-pound pork tenderloins
• 1 cup Japanese (panko) breadcrumbs
• 1 cup finely chopped pecans
• 4 tablespoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 egg whites
• One 12-ounce jar raspberry preserves
• 2 tablespoons adobo sauce, or to taste

Instructions

1. For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
2. Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
3. Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
4. For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
5. To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.