1 teaspoon olive oil 1 medium red onion, sliced & separated into rings 2 Tablespoons brown sugar 1/4 cup water 1/4 cup balsamic vinegar 1 Tablespoon fresh ginger, peeled and minced 1 pound pork tenderloin 1/3 cup gf flour 1/3 cup pecans, toasted and finely chopped 1/2 teaspoon freshly ground black pepper 2 large egg whites, lightly beaten 1 Tablespoons unsalted butter
In a large skillet, heat olive oil over medium high heat. Add red onions and 2 tablespoons brown sugar; cook, stirring frequently, about 5 minutes or until onions are lightly browned. Add water, balsamic vinegar and minced ginger. Bring mixture to a boil. Cook for 4 minutes. Remove from heat and set aside.
Cut pork tenderloin crosswise into 8 pieces. Place pieces between two sheets of plastic wrap. Pound with a meat mallet to a thickness of 1/2 inch.
Lightly spoon half of the gf flour (about 1/6 cup) into a shallow baking dish. Add 1/3 cup pecans and freshly ground black pepper; stir to blend.
Place remaining 1/3 cup gf flour onto a plate. Dredge each pork slice in gf flour then dip into the egg whites. Dredge into pecan mixture making sure to coat all sides. Repeat with remaining pork slices.
Melt butter in a large skillet over medium-high heat. Cook pork slices in a single layer until browned on both sides, about 6 minutes total.
To serve, top pork slices with caramelized onions and toasted pecans.
To toast pecans place nuts in a dry skillet over medium heat. Cook, stirring occasionally until nuts are lightly browned.