Almond-Crusted Pork With a Mustard-Soy Dipping Sauce

I never was much of a pork fan before meeting Michael. I always thought it was just kinda 'blah'. I've been pleasantly surprised at how tasty it can be when cooked with a variety of flavor. The almonds and breadcrumbs give this dish a 'fried' type crunch, but keep it healthy. The dipping sauce is a twist on regular honey-mustard & in our opinion, soy can make anything delicious! We served it with a green salad that was topped with carrot slices, blue cheese, chickpeas, almond slices, and freshly ground black pepper.

PORK:

• 1 cup Panko (or similar) breadcrumbs
• 1/2 cup sliced almonds
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 large egg white, beaten
• 1 pound pork tenderloin, trimmed and cut diagonally into 1/2 inch thick slices

DIPPING SAUCE:

• 1/4 cup honey
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard

1. Preheat oven to 425F. Put a wire rack on a baking sheet and coat with cooking spray.
2. Crush almonds and put in a shallow dish. Add breadcrumbs, garlic powder, salt, and pepper, and mix with a forth.
3. Put egg white in a second shallow dish. Dip both sides of each pork slice in the egg dish, then place in the almond-mixture dish. Evenly coat each side.
   
4. Put pork on the rack and spray both sides with cooking spray. Bake until pork is golden brown and is not pink in the center (16-18 minutes)
5. Meanwhile, whisk the honey, soy sauce, and mustard in a small bowl. Serve both dishes together.