Tuesday, May 17, 2005

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

Almond-Crusted Pork with Honey-Mustard Dipping Sauce (Adapted from Eating Well)

For the pork

1 cup panko breadcrumbs
1/2 cup sliced almonds
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg white, beaten
1 pound trimmed pork tenderloin, sliced diagonally into 1/2" thick slices

For the dipping sauce

1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper

To prepare the pork

Preheat oven to 425 degrees.

In a food processor, add panko, almonds, garlic powder, salt and pepper - pulse until almonds are coarsely chopped. Place mixture into a shallow dish.

In another shallow dish, add beaten egg white.

Dip pork into the egg white, then evenly coat with the almond mixture. Place the pork onto a wire rack coated with olive oil spray and set on a baking sheet. Set filled baking sheet into the refrigerator and let rest for 15 minutes. Remove from the refrigerator and coat both sides of pork with olive oil spray. Place into the oven and bake until the pork is golden and has a slight pink hue to the center, about 12 to 16 minutes.

To prepare the sauce

Meanwhile, in a small bowl, whisk together honey, soy sauce, mustard and crushed red pepper. Serve pork slices with the dipping sauce.

Makes about 4 servings.

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  1. I just tried this with chicken as it was all I had around. Yum! The sauce was fab. Thanks!!

  2. NL - Fantastic! Thanks for the feedback!