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 tsp. 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 T. grated peeled fresh ginger
1 pound pork tenderloin
1/2 cup all-purpose flour, divided
1/3 cup ground pecans
1/2 tsp. cracked black pepper
2 large egg whites, lightly beaten
1 T. butter or stick margarine
4 tsp. finely chopped pecans, toasted

Preheat oven to 400°F. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 T. sugar; arrange bacon on top. Bake at 400°F 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 T. 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.

Yield: 4 servings
Serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes

Calories: 685
Fat: 23.2g
Fiber: 9.1 g