Almond & Herb-Crusted Pork w/Honey-Mustard Dipping Sauce
|1 c||panko bread crumbs|
|1/2 c||fresh herbs: chives, rosemary, sage, marjoram and oregano|
|1/2 tsp||kosher salt|
|1/4 tsp||freshly ground pepper|
|2 lg||egg whites, beaten|
|1 lb||pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices|
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|2 Tbsp||reduced-sodium soy sauce|
|2 Tbsp||dijon mustard|
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DirectionsPreheat 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.