Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

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Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet PotatoesRecipe
Randy Mayor
A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans.
4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)


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2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices
Cooking spray
1/4 cup packed brown sugar, divided
1 bacon slice, cut into 1-inch pieces
1 teaspoon vegetable oil
1 medium red onion, sliced and separated into rings (about 1 1/2 cups)
1/4 cup water
1/4 cup balsamic vinegar
1 tablespoon grated peeled fresh ginger
1 pound pork tenderloin
1/2 cup all-purpose flour, divided
1/3 cup ground pecans
1/2 teaspoon cracked black pepper
2 large egg whites, lightly beaten
1 tablespoon butter or stick margarine
4 teaspoons finely chopped pecans, toasted


Preheat oven to 400°.

Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.

Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.

Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.

Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet potatoes.

Created date

November 2000

Nutritional Information

Calories 685
Caloriesfromfat 30 %
Fat 23.2 g
Satfat 5.4 g
Monofat 11.4 g
Polyfat 4.9 g
Protein 33.2 g
Carbohydrate 87.3 g
Fiber 9.1 g
Cholesterol 86 mg
Iron 4.5 mg
Sodium 190 mg
Calcium 89 mg