The Culinary Canines – Fall Favorite
October 26, 2009
Edgar and Edward love to eat, especially “people” food…
While people food is not allowed that doesn’t stop them if the opportunity presents itself.
They will be sharing best recipes, party tips and food decorations tips with the “Living, Laughing and Loving Sisterhood of P.E.O Chapter GX.
Notes from the Cook and a special thanks to Rosemary Sullivan … Hilton Head Island, SC …. for sharing what has become my favorite party dish!
For a stress free dinner party do the following:
1. prepare early in the day Sweet Potato dish …. place in pre-heated 400 degree oven and cook for 1 hour or till slices tender (for some reason it always takes longer so I give myself 1 1/2 hours….checking potatoes after an hour… if done early top with foil to keep warm before serving.
2. prepare marmalade early in day and warm in microwave before serving
3. prepare pork sliced tenderloin early in day …. I pan fry right before serving the room temp tenderloin slices and it is not a last minute stressful step!
4. this recipe is very easy to double for a party of 8-10
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Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes
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 separated into rings (about 1 1/2 cups)
1/4 cup water
1/4 cup balsamic vinegar
1 tablespoon grated peeled fresh ginger
1 pound pork tenderloin
1/2 cup all-purpose flour, divided
1/3 cup ground pecans
1/2 teaspoon cracked black pepper
2 large egg whites, lightly beaten
1 tablespoon butter or stick margarine
4 teaspoons finely chopped pecans, toasted
candied pecans
maple syrup
Yield: 4 servings (serving size: 2 cutlets, 1/4 cup onion marmalade, and 3/4 cup sweet potatoes)
Preheat oven to 400°.
Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; sprinkle liberally with chopped candied pecans and then drizzle top liberally with maple syrup. 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.
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