Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes | The Gingered Whisk: Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

Friday, November 5, 2010

Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

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 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
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.


  1. Hi,

    Love the dish...very innovative...:)


  2. The picture of the onions cooking makes my mouth water. This looks like a fabulous recipe!


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