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

Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes
Photo by Randy Mayor

Ingredients

  • ½ cup all-purpose flour, divided
  • 1 tablespoon butter or stick margarine
  • 1 medium red onion, sliced and separated into rings (about 1 1/2 cups)
  • 1 teaspoon vegetable oil
  • 1 pound pork tenderloin
  • Cooking spray
  • ½ teaspoon cracked black pepper
  • + 9 more ingredients
    • 1 tablespoon grated peeled fresh ginger
    • 4 teaspoons finely chopped pecans, toasted
    • 1/3 cup ground pecans
    • ¼ cup water
    • ¼ cup packed brown sugar, divided
    • 2 large egg whites, lightly beaten
    • 1 bacon slice, cut into 1-inch pieces
    • ¼ cup balsamic vinegar
    • 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices

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 skil...

View full recipe at My Recipes

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