Prep 10 mins
Cook 18 mins
This recipe is one I found on Epicurious. It is delicious! I drizzled the sauce on the "pork fingers" rather than dipping them. I hope you enjoy it. Here is the description that came with the recipe: Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.
- 1 cup whole wheat bread crumbs
- 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
- 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.
- 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.
- 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.
- Bake the pork until golden brown and 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.
This was a really nice change from "chicken fingers." They were very tender and tasty, and are good alone, too. The dipping sauce was good, but I would probably pick something else to dip them in next time. These would also make very nice sandwich fillers for kids and adults alike. We had them as Hors doeuvres for a casual get together. I did cut them 1/2 inch thick but found they needed about 25 minutes to be done through and still tender. I will make these again! I'm looking forward to making some other recipes by this chef for PAC - Spring 2012. Thanks for posting, iglowforyou!