Almond-Coated Pork with homemade Honey-Mustard Sauce
(makes 4 servings)
This fork fingers for dinner is very delicious dipped in the honey-mustard sauce. Plus I can cook the pork quickly since I slice the meat thinly
Ingredients
- Almond-Coated Pork Ingredients:
- 1 lb. pork tenderloin trimmed and then diagonally cut into 1/2-inch slice thickness
- 1 cup dry coarse breadcrumbs* I use whole-wheat, Ian’s brand Panko breadcrumbs
- 1 large-sized egg white beaten
- ½ cup of sliced almonds
- 1 tsp. garlic powder
- ½ tsp. kosher salt
- ¼ tsp. freshly ground pepper
- Honey-Mustard Sauce:
- ¼ cup of honey
- 2 tbsp. soy sauce reduced-sodium
- 2 tbsp. of Dijon mustard
Instructions
- Prepare the oven by preheating to 425° F.
- Place a wire rack on a baking sheet and then coat it with cooking spray.
- Put the almonds, bread crumbs, garlic powder, the salt, and the pepper in the food processor and pulse the mix until the almonds are chopped coarsely.
- Transfer in a shallow dish.
- Put the egg white in a different shallow dish.
- Dip each pork slices in the egg white, coating both sides and then coat evenly with the almond mix.
- Place the almond-coated pork on your prepared rack, and then coat both sides of the coated pork with cooking spray.
- Bake the almond-coated pork for about 16-18 minutes, until the center is no longer pink and golden brown.
- In the meantime, whisk the soy sauce, honey, and the mustard in a bowl.
- Serve the almond-coated pork with the sauce.
Notes / Tips / Wine Advice:
You can just make your own bread crumbs if you like. Trim the crusts from the firm whole-wheat sandwich bread. Tear into pieces and then put in a food processor. Process until the bread becomes coarse crumbs. Spread the crumbs in a baking sheet and then bake for about 15 minutes at 250° F, or until crispy and dry. A slice usually makes about 1/3 cup of breadcrumbs.
