Irana Brookshire Recipe

Almond & Herb-Crusted Pork w/Honey-Mustard Dipping Sauce

By Irana Brookshire sweetangel

I liked this recipe when I saw it, but it seemed bland, so I added fresh herbs--and--WOW!

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:
Cooking Method:


1 c
panko bread crumbs
1/2 c
1 clove
1/2 c
fresh herbs: chives, rosemary, sage, marjoram and oregano
1/2 tsp
kosher salt
1/4 tsp
freshly ground pepper
2 large
egg whites, beaten
1 lb
pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
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1/4 c
2 Tbsp
reduced-sodium soy sauce
2 Tbsp
dijon mustard
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Directions Step-By-Step

Preheat oven to 425 degrees. Set wire rack on a baking sheet and coat it with cooking spray.
Place almonds, garlic and fresh herbs in a food processor; pulse until coarsely chopped. Mix panko and salt and pepper. Place herb mixture and panko mixture in a shallow dish.
Place egg whites in another shallow dish. Dip both sides of each pork slice in egg whites, then evenly coat with the herb mixture. (Discard any remaining egg white and herb mixture.) Place the pork on the prepared rack.
Bake the pork until 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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Healthy