Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

Ingredients

• 1  bacon cut into 1-inch pieces
• 0.3 cup balsamic vinegar 
• 0.3 cup brown sugar divided packed
• 2 large egg whites lightly beaten
• 0.5 cup flour all-purpose divided
• 1 tablespoon ginger fresh grated peeled
• 0.3 cup ground pecans 
• 4 teaspoons pecans toasted finely chopped
• 0.5 teaspoon cracked pepper black
• 1 pound pork tenderloin 
• 1.5 cups onion red separated sliced
• 1 tablespoon stick margarine 
• 2 pounds sweet potatoes peeled cut into 1/2-inch-thick slices
• 1 teaspoon vegetable oil 
• 0.3 cup water 

Equipment

• frying pan
• oven
• plastic wrap
• baking pan
• rolling pin
• measuring cup
• meat tenderizer

Directions

1. Preheat oven to 40
2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray.
3. Sprinkle with 2 tablespoons sugar; arrange bacon on top.
4. Bake at 400 for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.
5. Heat oil in a large nonstick skillet over medium-high heat.
6. 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.
7. Trim fat from pork, and cut crosswise into 8 pieces.
8. 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.
9. Lightly spoon flour into a dry measuring cup.
10. Place 1/4 cup flour in a shallow dish.
11. 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.
12. 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.
13. Serve with sweet potatoes.