Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Preheat oven to 350°F. Heat oil in a large skillet over medium heat.
In three separate bowls prepare the following steps: Bowl 1 - season flour with salt and pepper. Bowl 2 - whisk eggs. Bowl 3 - combine coconut and Panko.
Dredge the tenderloins in seasoned flour, then dunk into whisked eggs and finally coat in the coconut and Panko mixture. Place breaded tenderloin on a baking sheet. Continue the process with all the remaining tenderloins.
Gently place tenderloins into the hot oil and cook on both sides for 1-2 minutes, just until golden in color. Be sure to not over crowd the chicken pieces; cook in batches if necessary. Place the chicken onto a rack on a clean baking sheet and bake for 10-12 minutes or until internal temperature reaches 170°F.
While the chicken is cooking, combine preserves and blood orange water a small pan and heat for 7-10 minutes, or until reduced by less than half. In a small bowl, combine the starch and water. Whisk starch mixture into the sauce and stir until thickened. Add mustard and serve with tenderloins.