Pecan-Crusted Pork, Nov 2000 Issue

[Veronica]

Has anyone tried the Pecan-Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes (CL 11/00, p. 176)? We're having friends over for dinner next week & I'd like to serve it, but I won't have a chance to test the recipe beforehand so would appreciate your feedback. I rarely serve untried recipes to guests, so I'd really be taking a chance on this one. I wonder if I should just stick with something tried & true. . . .

Thanks for your help!!

[Beth]

I haven't tried this one yet. To be honest, I don't remember it, but I'm going to have to go back and look for it. I have had pecan crusted meats and loved them, and I have made and canned red onion marmalade and loved it. Sounds like a great dinner to me. I'd also like a brown and wild rice mix in place of the roasted potatoes.

[SClementson]

Funny you should ask! I just made this last night for my husband (I halved the recipe). He LOVED it! I made the marmalade and sweet potatoes ahead of time and just kept them warm because he was late coming home from work. This might work well for you, too if you're doing this for guests. I thought the flavors were excellent together. Next time I might do some sauteed green beans or some green vegetable with it, but we'll definitely be making this again.

[Veronica]

Thanks so much for the info! I reread the recipe and am afraid it might be a little too involved with guests here. Of course, if I make the sweet potatoes in advance OR serve rice instead . . . it may be possible. I'll have to think about this one. Glad to hear the recipe is a winner! I'm going to try it one way or another.

Thanks again!

[Wendy w]

My dinner club will be making this at the end of the month. I will post a review then.

Wendy

[Cathy]

Just thought I'd put my 2cents in. I made this recipe using chicken breasts because we don't eat any red meat or pork. It was pretty good but as usual, chicken breasts sometimes tend to be a little dry if not you're not careful. I liked the flavor combinations and will try it again using boneless/skinless chicken thighs to get a little more flavor.

[RUSTYSMOM]

Cathy - thanks for the tip on using chichen breasts for this recipe - I am going to give that a try. The recipe sounds delicious!!