12.03.2007

Pecan Crusted Pork w/ balsamic onions and sweet potatoes


We love this. It is a bit of work so I save it for special meals but it is truely a favorite. It was in Cooking Light magazine years ago and we still pull it out regularly.
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 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.
Yield
4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)

2 comments:

Kendee said...

I am so glad to have you on here. This looks amazing. I can't wait to try it.

RACHIE said...

Looks great Kira!

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