Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes
Need a dairy free main course? Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes could be an excellent recipe to try. This recipe makes 4 servings with 552 calories, 32g of protein, and 13g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have pecans, vegetable oil, brown sugar, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.