I never was much of a pork fan before meeting Michael. I always thought it was just kinda 'blah'. I've been pleasantly surprised at how tasty it can be when cooked with a variety of flavor. The almonds and breadcrumbs give this dish a 'fried' type crunch, but keep it healthy. The dipping sauce is a twist on regular honey-mustard & in our opinion, soy can make anything delicious! We served it with a green salad that was topped with carrot slices, blue cheese, chickpeas, almond slices, and freshly ground black pepper.
- 1 cup Panko (or similar) breadcrumbs
- 1/2 cup sliced almonds
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large egg white, beaten
- 1 pound pork tenderloin, trimmed and cut diagonally into 1/2 inch thick slices
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- Preheat oven to 425F. Put a wire rack on a baking sheet and coat with cooking spray.
- Crush almonds and put in a shallow dish. Add breadcrumbs, garlic powder, salt, and pepper, and mix with a forth.
- Put egg white in a second shallow dish. Dip both sides of each pork slice in the egg dish, then place in the almond-mixture dish. Evenly coat each side.
- Put pork on the rack and spray both sides with cooking spray. Bake until pork is golden brown and is not pink in the center (16-18 minutes)
- Meanwhile, whisk the honey, soy sauce, and mustard in a small bowl. Serve both dishes together.