Almond-Crusted Pork with Honey-Mustard Dipping Sauce

From EatingWell: March/April 2009 — Subscribe Now!

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.

READER'S COMMENT:

"I loved this dish. It was simple to make, quick for a weeknight supper and really tasty. My 2 year old son went crazy for them. lovely recipe, will definitely be making them again. "

Almond-Crusted Pork with Honey-Mustard Dipping Sauce Recipe

4 servings

Active Time: 25 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

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

Dipping Sauce

1/4 cup honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard

Preparation

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 on 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 the honey-mustard sauce.

Tips & Notes

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.

Nutrition

Per serving: 299 calories; 7 g fat (1 g sat, 4 g mono); 74 mg cholesterol; 30 g carbohydrates; 29 g protein; 3 g fiber; 561 mg sodium; 562 mg potassium.

Nutrition Bonus: Potassium & Zinc (16% daily value).

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 3 lean meat