PECAN-A-RAMA | 1, 2, 3

PECAN-CRUSTED PORK WITH RED ONION MARMALADE AND ROASTED SWEET POTATOES A must-try: This recipe got raves in our Test Kitchens. Use a food processor to grind the pecans. 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 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

Preheat oven to 400°F.

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°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 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.

Serves 4.

ORANGES WITH CARAMEL SAUCE AND TOASTED PECANS

1/2 cup sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons butter or stick margarine
1/3 cup evaporated fat-free milk
2 tablespoons Grand Marinier or triple sec (orange-flavored liqueur)
3/4 teaspoon vanilla extract
Dash of salt
10 oranges, peeled and sliced (about 4 pounds)
1/2 cup chopped pecans, toasted

Combine sugar and juice in a small, heavy saucepan. Place over medium-low heat; cook 5 minutes or until sugar dissolved. (Do not stir.) Cover, increase heat to medium, and boil 30 seconds (this will dissolve any sugar crystals clinging to the sides of the pan). Uncover and boil 2 minutes or until amber or golden. (Do not sitr.)

Remove from heat; let stand 1 minute. Carefully add butter, stirring until butter melts. Gradually add milk, stirring contantly (caramel will harden and stick to spoon). Place pan over medium heat; cook 2 minutes or until caramel melts and mixture is smooth, stirring constantly. Remove from heat; stir in liqueur, vanilla, and salt. Pour caramel sauce over oranges; sprinkle with pecans.

Serves 8.

NOTE: For a nonalcoholic version of the caramel sauce, substitute 2 tablespoons orange juice for the liqueur.

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