Prep 15 mins
Cook 20 mins
I got this out of a yahoo article supposed to be like only 300 calories. I want to try it, and figured this is the perfect place to put it for safe keeping. Also try the honey mustard dipping sauce
- 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 fresh ground pepper
- 1 large egg white, beaten
- 1 lb pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices
- Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
- 2. 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.
- 3. 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.
- 4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
This recipe had mixed reviews in my household. My husband and I liked it, but 2 of my kids didn't. The almonds gave this pork dish a unique flavor, one I had never had before. I used boneless pork chops instead of tenderloin. I might tweak this recipe a bit when I make it again. I think some melted butter drizzled over the pork before baking would add a good flavor. Made for Pick A Chef, Spring 2011.