Almond-Crusted Pork with Honey-Mustard Dipping Sauce

Rating: 4.93 stars
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2009

Gallery

Recipe Summary

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F. Set a wire rack on a baking sheet and coat it with cooking spray.

    Advertisement

  • 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

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 Facts

Serving Size: 3 oz. pork & 2 Tbsp. sauce
Per Serving:
299 calories; protein 29.3g; carbohydrates 30.4g; dietary fiber 2.7g; sugars 16.8g; fat 7.1g; saturated fat 1.1g; cholesterol 73.7mg; vitamin a iu 0.8IU; vitamin c 0.1mg; folate 6.4mcg; calcium 32.3mg; iron 2.2mg; magnesium 58.1mg; potassium 561.1mg; sodium 559mg; thiamin 1.2mg; added sugar 16g.
Exchanges:

1 starch, 1 other carbohydrate, 3 lean meat

Advertisement

Reviews (9)

Read More Reviews
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
LSmith
Rating: 5 stars
10/25/2017
Love it! Followed the recipe exactly and it's a new family favorite. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was a very quick and simple recipe to prepare. My family loved it. Read More
EatingWell User
Rating: 4 stars
10/18/2014
An Instant Favorite I had my doubts because every time I try a recipe for an oven fried dish it disappoints me because it is not crispy enough. Well this was the happy exception. Crunchy and delicious. Only problem was I ate too much! Pros: Delicious delicious delicious Cons: None Read More
Advertisement
EatingWell User
Rating: 5 stars
10/29/2011
Fabulous!!!! A big hit in our house! Pros: Very easy tasty & healthy Read More
alesia@eatingwell.com
Rating: 5 stars
10/29/2011
Back away from frozen chicken fingers and ketchup. These are "fingers" that even parents will love. I'm not sure who liked them more my husband or the kids. The dipping sauce will be great with tons of other recipes too. Seriously great! Read More
yuki@legako.net
Rating: 5 stars
10/30/2011
What a great dipping sauce! It's so easy to make and delicious! My husband and I enjoyed the dish. In stead of Dijon mustard I had a stone ground mustard. Also I used the panko for bread crumb and the coating wasn't quite crunchy yet it was still tasty. I'll definitely make it again. Read More
Advertisement
EatingWell User
Rating: 5 stars
11/07/2013
This is one of our go-to dinners. We buy a large pork loin (not tenderloin) and cut it into 3 sections. 1/3 will make enough for 4 hungry adults. We like to slice the fingers pretty thinly in order to have it cook through thoroughly in about 20 minutes. The breading is perfect and the sauce is the best ever. You MUST make the sauce to accompany these pork tenders. I think it goes great with mashed potatoes and a vegetable of your choice. You won't be disappointed. Pros: Ingredients are almost always in my home quick & easy Read More
tplus
Rating: 5 stars
10/30/2011
Very tasty especially the sauce! Read More
robyn.donnelly@gmail.com
Rating: 5 stars
10/30/2011
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. Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 08/03/2021