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

A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans.

Yield: 4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 685
  • Calories from fat: 30%
  • Fat: 23.2g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 11.4g
  • Polyunsaturated fat: 4.9g
  • Protein: 33.2g
  • Carbohydrate: 87.3g
  • Fiber: 9.1g
  • Cholesterol: 86mg
  • Iron: 4.5mg
  • Sodium: 190mg
  • Calcium: 89mg

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

Preparation

  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.
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