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

Randy Mayor
Yield 4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)
A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.