Almond-crusted Pork With Honey-mustard Dipping Sauce


For Pork: 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 For Dipping Sauce: 1/4 cup  honey 2 tablespoons   reduced-sodium soy sauce 2 tablespoons  Dijon mustard 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.


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