Prepare Candied Pecans: Preheat oven to 300F. In a small bowl beat egg white until frothy. Add pecans; toss to coat. Let stand for 5 minutes. Place brown sugar in a large resealable plastic bag. Add the pecans; shake well to coat. Spread pecans evenly in an ungreased 15x10x1-inch baking pan. Bake about 20 minutes or until pecans are toasted and dry, stirring twice. Remove from oven; transfer to a large sheet of foil. Cool completely. Set aside (see Tip).
Prepare Watercress and Pancetta-Apple Salad: For apple-honey dressing, in a screw-top jar, combine apple juice, the 1 tablespoon olive oil, the vinegar, honey, ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper. Cover and shake well; set aside.
Trim fat from pork. Cut pork into bite-size strips. Sprinkle with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper. In a very large skillet, cook pancetta over medium-high heat until crisp. Remove from skillet with a slotted spoon; transfer to paper towels. In the same skillet, cook and stir pork for 3 to 4 minutes or just until done. Remove with slotted spoon. If necessary add 1 to 2 teaspoons olive oil to skillet. Add apples; cook for 2 to 3 minutes or until apples are crisp-tender, turning occasionally.
Arrange watercress on four dinner plates; top with pork and apples. Sprinkle with pancetta, pecans and crumbled goat cheese. Drizzle with apple-honey dressing.
Tips: If using a sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 234 calories, 11 g carb. and total sugar 9 g.
Once cooled, candied pecans can be stored in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.