Pecan Crusted Pork Tenderloin

This one is a keeper! Ate it one night with couscous and a veggie and tonight we made tacos, yum!

Igredients:
2 (1-pound) pork tenderloin
1 cup japanese bread crumbs (Panko) *I am loving Panko these days!
1 cup finely chopped pecans
1/2 tsp salt
1 tsp black pepper
4 tbsp freshly chopped rosemary *I think I used more like 3 tbsp
2 egg whites, slightly whipped

Prepare pork by rinsning under cold water, pat dry and set aside. Combine all but the egg whites in a 9x13 pan, set aside. Place the egg whites in a small bowl, whip slightly. Brush tenderloin with the whipped egg whites; dredge tenderloin in the bread crumb mixture; pressing to adhere; then place on baking sheet. Bake pork for 25 mins at 375 degrees. Remove from oven and let rest about 10 mins prior to slicing. Serve with raspberry -chipotle sauce (recipe below).

Raspberry-Chipotle Sauce

1 (12 oz) jar raspberry preserves
2 tbsp adobo sauce or to taste

Combine above in small bowl, whisk to incorporate.