Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes
Willan Sisters
ingredients
- 2 pounds peeled sweet potatoes cut into slices or wedges
- 1 tablespoon vegetable oil or light olive oil
- 1/4 cup packed brown sugar
- 1 bacon slice cut into small pieces
- 1 teaspoon light olive oil
- 1 medium red onion, sliced and separated into rings
- 1/4 cup water
- 1/4 cup balsamic vinegar
- 1 tablespoon grated, peeled fresh ginger
- 1 pound pork tenderloin
- 1/2 cup flour
- 1/3 cup ground pecans (use food processor)
- 1/2 teaspoon ground black pepper
- 2 large eggs beaten
- 1 tablespoon butter
directions
- 1
Preheat oven to 400 degrees.
- 2
Arrange potato slices in baking dish coated with cooking spray. Sprinkle with 2 tablespoons brown sugar and bacon. Bake at 400 degrees for 30 minutes. Turn potatoes over; bake 30 more minutes. Keep warm.
- 3
Heat oil in nonstick skillet over medium-high heat. Add onion and 2 tablespoons brown sugar; cook until onion is tender and lightly browned. Stir in water, vinegar, and ginger. Bring to boil. Cook 3 minutes and remove from heat.
- 4
Cut port into 8 slices. Place between 2 sheets of plastic wrap and flatten to 1/2 inch thick.
- 5
Setup 3 part dredging station. 1/4 cup flour in one dish, eggs lightly beating in one dish, and 1/4 cup flour, pecans, salt and pepper in the third dish. Dredge pork in flour, eggs, and pecan flour coating both sides.
- 6
Melt butter in large skillet over medium-high heat. Arrange pork in pan in a single layer and cook 4-5 minutes per side. Top with onion mixture and serve with sweet potatoes.
Source: Christine Mitchell
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