Ingredients


1 c. dry gluten free breadcrumbs


½ c. Blue Diamond Sliced Almonds


1 tsp. garlic powder


½ tsp. kosher salt


¼ tsp. freshly ground black pepper


1 large egg white, beaten


1 lb. pork tenderloin, trimmed and cut diagonally into ½ - inch thick slices


Dipping Sauce


¼ c. honey


2 Tbs. reduced-sodium, gluten free soy sauce


2 Tbs. gluten free Dijon mustard


Directions


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 almonds are coarsely chopped. Transfer the mixture to a shallow dish. Place egg white in another shallow bowl. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. Place the pork on the prepared rack coated with cooking spray. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes. While pork is baking, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard dipping sauce.