1 cup(s) coarse dry breadcrumbs, preferably whole-wheat (see Tips)
1/2 cup(s) sliced almonds
1 teaspoon(s) garlic powder
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
1 large egg white, beaten
1 pound(s) pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
1/4 cup(s) honey
2 tablespoon(s) reduced-sodium soy sauce
2 tablespoon(s) Dijon mustard
Instructions
Preheat oven to 425 degrees F. Set a wire rack on a baking sheet
and coat it with cooking spray. Place breadcrumbs, almonds, garlic
powder, salt, and pepper in a food processor; pulse until almonds
are coarsely chopped. Transfer mixture to a shallow dish.
Place egg white in another shallow dish. Dip both sides of each
pork slice in egg white, then evenly coat with almond mixture.
(Discard any remaining egg white and almond mixture.) Place
pork on prepared rack and coat on both sides with cooking
spray. Bake pork until golden brown and no longer pink in
center, 16 to 18 minutes.
Meanwhile, whisk honey, soy sauce, and mustard in a small bowl.
Serve pork with honey-mustard sauce.
Tips- We like Ian's brand of coarse dry whole-wheat
breadcrumbs, labeled Panko breadcrumbs. Find them in the
natural-foods section of large supermarkets. To make your own
breadcrumbs, trim crusts from firm sandwich bread. Tear the
bread into pieces and process in a food processor until coarse
crumbs form. Spread the breadcrumbs on a baking sheet and
bake at 250 degrees F until dry and crisp, about 15 minutes.
One slice of bread makes about 1/3 cup dry whole-wheat
breadcrumbs.
Originally Submitted
5/12/2009
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You can add this Almond Crusted Pork w/Honey Mustard Dipping Sauce recipe to your own private DesktopCookbook.
