Sage & Pecan Pork Tenderloin Cutlets

1 C red wind vinegar
5 Tbs seedless blackberry preserves
1/4 tsp salt
1 lb port tenderloin
3/4 C fine, dry breadcrumbs
1/2 C finely chopped pecans
2 tsp rubbed sage
2 large eggs, beaten
4 tsp olive oil

Bring vinegar to a boil in a small saucepan over medium-high heat.
Reduce heat to medium, and cook 6 minutes or until reduced my half.
Stir in blackberry preserves, and cook 5 minutes.
Stir in salt.

Remove silver layer skin from tenderloin, leaving a think layer of fat.
Cut port into 8 slices.
Place each pork slice between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness.

Stir together breadcrumbs, pecans, and sage in a shallow bowl.

Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.

Cook 4 port slices in 2 tsp hot oil in a large nonstick skillet over med heat 8 min or until done.
Turn every 2 minutes.
Repeat procedure with remaining pork and oil.
Drizzle with vinegar mixture.