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
1lb.pork tenderlointrimmed and then diagonally cut into 1/2-inch slice thickness
1cupdry coarse breadcrumbs*I use whole-wheat, Ian’s brand Panko breadcrumbs
1large-sized egg whitebeaten
½cupof sliced almonds
1tsp.garlic powder
½tsp.kosher salt
¼tsp.freshly ground pepper
Honey-Mustard Sauce:
¼cupof honey
2tbsp.soy saucereduced-sodium
2tbsp.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.