Almond-Crusted Pork with Honey-Dipping Sauce

By angielaine

I was making more pork than I had room for on my wire rack so I put additional slices directly on the pan, turned them over half way through and they turned out crispier than the other pieces. Next time, I will try a panko bread crumb. The sauce is really what makes this pork special.

Ingredients

• Dipping Sauce:
• 1 cup coarse dry breadcrumbs
• 1/2 cup sliced almonds
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1 large egg white, beaten
• 1 lb pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
• 1/4 cup honey
• 2 Tbsp soy sauce
• 2 Tbsp Dijon mustard

Preparation

Step 1

Preheat oven to 425°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 the almonds are coarsely chopped. Transfer the 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 the almond mixture. Discard any remaining egg white and almond mixture. Place the pork on the prepared rack and coat both sides with cooking spray. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes. Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with honey-mustard sauce.