Almond-crusted Pork Tenderloin with Dried Cranberry-Apple Sauce

On Sunday I was craving roasted Pork as I often do when the weather is cold. I decided to do this pork tenderloin recipe that I had found at Cooking Light. It appeared to have a crisp crust - which I like and the dried fruit sauce counded really good; the combination of sweet and savoury appealed to me. It was easy to make, everyone at dinner declared the recipe to be a 'keeper'. Unfortunately we knocked it back so quickly that I never got a pic! Enjoy

2 (1-pound) pork tenderloins
2 cups fresh breadcrumbs
4 tablespoons sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
Cooking spray
Dried Cranberry-Apple Sauce

Preheat oven to 425°.
Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Sauce.

Dried Cranberry-Apple Sauce

2 cups sweetened dried cranberries (such as Craisins)
1 1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
2 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
Dash of ground allspice
Dash of ground cinnamon
Dash of ground ginger
1/4 cup red plum or raspberry jam

Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes.
Combine vinegar and next 5 ingredients (vinegar through ground ginger) in a small saucepan; bring to a boil, stirring frequently. Add fruit mixture. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in jam. Remove from heat; cool to room temperature.