Pecan-Crusted Pork With Red Onion Marmalade And Roasted Sweet Potatoes

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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

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