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Almond Crusted Pork with Honey-Mustard Dipping Sauce for Luis Scola

January 29, 2011

 For Luis Scola 

 Let’s pretend the first half of this game..never happened..really wow , what a heart ache.

A great run in the second, but not enough to put it away.  Hats off to Scola (swoon)  who gave us a spark with his 30 points.  Scola enjoy a this plate of crispy, lean pork tenderloin. Almond and whole wheat breadcrumbs give these strips a nutty texture, providing you the fuel for that extra push in the next game.
Bonnie 
   

  

  

  

  

 HOU 106

DAL 111
  

 

 

 

Almond-Crusted Pork with Honey-Mustard Dipping Sauce

by Eating Well
March/April 2009
  • 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

Dipping Sauce

  • 1/4 cup honey
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
  1. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
  2. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
  3. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
  4. Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.
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