I wanted to make a nice dinner for the hubby and I, and I found this recipe....uh...somewhere. Dang it! Haha! I really need to be better about writing down where I got my recipes from. I think I got it from www.myrecipes.com It seemed like a really nice fall recipe - pork, pecans, sweet potatoes...YUM!
This recipe,while taking a while to make (uh-hem... planning is good), was rather simple to actually put together. I loved all the different parts! The red onion marmalade was amazing! I kind of want to eat it everyday. I highly recommend this meal, it was delicious and easy to make!
Pecan Crusted Pork with Red Onion Marmelade and Roasted Sweet Potatoes
2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices
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.
Friday, November 5, 2010
Hi I'm Jenni! Welcome to The Gingered Whisk! These are tales of the adventures that happen in my kitchen, however messy they might be. This is the food that we actually eat, in the house that we actually eat it in, and the stories that go along with them. It isn't fancy, but its mine, and I would like to share it with you! I'm so glad you stopped by, and please come again! Please feel free to email me if you have any questions, comments, or just want to say Hi!