2 pounds peeled sweet potatoes, cut into 1\/2-inch-thick slices
\nCooking spray
\n1\/4 cup packed brown sugar, divided
\n1 bacon slice, cut into 1-inch pieces
\n1 tsp. vegetable oil
\n1 medium red onion, sliced and separated into rings (about 1-1\/2 cups)
\n1\/4 cup water
\n1\/4 cup balsamic vinegar
\n1 T. grated peeled fresh ginger
\n1 pound pork tenderloin
\n1\/2 cup all-purpose flour, divided
\n1\/3 cup ground pecans
\n1\/2 tsp. cracked black pepper
\n2 large egg whites, lightly beaten
\n1 T. butter or stick margarine
\n4 tsp. finely chopped pecans, toasted<\/p>\n
Preheat oven to 400\u00b0F. 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\u00b0F 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.<\/p>\n
Yield: 4 servings
\nServing size: 2 cutlets, 1\/4 cup onion marmalade, and 3\/4 cup sweet potatoes<\/p>\n
Calories: 685
\nFat: 23.2g
\nFiber: 9.1 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n