I liked this recipe when I saw it, but it seemed bland, so I added fresh herbs--and--WOW!
panko bread crumbs
fresh herbs: chives, rosemary, sage, marjoram and oregano
freshly ground pepper
egg whites, beaten
pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
reduced-sodium soy sauce
1Preheat oven to 425 degrees. Set wire rack on a baking sheet and coat it with cooking spray.
2Place 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.
3Place 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.
4Bake the pork until no longer pink in the center, 16 to 18 minutes.
5Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.