RECIPE OVERVIEW
INGREDIENTS
1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/2 cup sliced almonds
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground 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 tablespoon reduced-sodium soy sauce
2 tablespoon Dijon mustard
COOKING DIRECTIONS
Step 1
Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
Step 2
Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
Step 3
Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
Step 4
Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
Step 5
Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.
RECIPE TIPS
Note: 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°F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.
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