{"id":281,"date":"2013-04-26T22:12:49","date_gmt":"2013-04-26T22:12:49","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/pecan-crusted-pork-with-red-onion-marmalade-and-roasted-sweet-potatoes\/"},"modified":"2013-04-26T22:12:49","modified_gmt":"2013-04-26T22:12:49","slug":"pecan-crusted-pork-with-red-onion-marmalade-and-roasted-sweet-potatoes","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/pecan-crusted-pork-with-red-onion-marmalade-and-roasted-sweet-potatoes\/","title":{"rendered":"Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes*"},"content":{"rendered":"<p><span>Photo by: Randy Mayor<\/span><\/p>\n<div>\n<ul>\n<li><strong>Yield:<\/strong> 4 servings (serving size: 2 cutlets, 1\/4 cup onion marmalade, and 3\/4 cup sweet potatoes)<\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<ul>\n<li>2 pounds peeled sweet potatoes, cut into 1\/2-inch-thick slices <\/li>\n<li> Cooking spray <\/li>\n<li>1\/4 cup packed brown sugar, divided <\/li>\n<li>1  bacon slice, cut into 1-inch pieces <\/li>\n<li>1 teaspoon vegetable oil <\/li>\n<li>1  medium red onion, sliced and separated into rings (about 1 1\/2 cups) <\/li>\n<li>1\/4 cup water <\/li>\n<li>1\/4 cup balsamic vinegar <\/li>\n<\/ul>\n<ul>\n<li>1 tablespoon grated peeled fresh ginger <\/li>\n<li>1 pound pork tenderloin <\/li>\n<li>1\/2 cup all-purpose flour, divided <\/li>\n<li>1\/3 cup ground pecans <\/li>\n<li>1\/2 teaspoon cracked black pepper <\/li>\n<li>2  large egg whites, lightly beaten <\/li>\n<li>1 tablespoon butter or stick margarine <\/li>\n<li>4 teaspoons finely chopped pecans, toasted <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>Preheat oven to 400\u00b0.<\/p>\n<p>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\u00b0 for 30 minutes. Turn potatoes over; bake an additional 30  minutes or until tender. Keep warm.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>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<p>\u00a0<\/p>\n<ul>\n<li> Calories:         <span> 685 <\/span> <\/li>\n<li> Calories from fat:         <span> 30% <\/span> <\/li>\n<li> Fat:         <span> 23.2g <\/span> <\/li>\n<li> Saturated fat:         <span> 5.4g <\/span> <\/li>\n<li> Monounsaturated fat:         <span> 11.4g <\/span> <\/li>\n<li> Polyunsaturated fat:         <span> 4.9g <\/span> <\/li>\n<li> Protein:         <span> 33.2g <\/span> <\/li>\n<li> Carbohydrate:         <span> 87.3g <\/span> <\/li>\n<li> Fiber:         <span> 9.1g <\/span> <\/li>\n<li> Cholesterol:         <span> 86mg <\/span> <\/li>\n<li> Iron:         <span> 4.5mg <\/span> <\/li>\n<li> Sodium:         <span> 190mg <\/span> <\/li>\n<li> Calcium:         <span> 89mg <\/span> <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Photo by: Randy Mayor Yield: 4 servings (serving size: 2 cutlets, 1\/4 cup onion marmalade, and 3\/4 cup sweet potatoes) Ingredients 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 teaspoon vegetable oil 1 medium red onion, sliced and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/pecan-crusted-pork-with-red-onion-marmalade-and-roasted-sweet-potatoes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes*&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-281","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=281"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/281\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}