Skip to content

Almond-Crusted Pork with Apricot Mustard Dipping Sauce

October 30, 2009

Breading the pork tenderloin in a mixture of Panko and sliced almonds add a delicate crunch to these tender pieces of pork. I don’t eat pork very often, but it’s a nice change in protein once in a while. How does pork compare to other meats for fat, calories and cholesterol? Today, many cuts of pork are as lean or leaner than chicken. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to U.S. Department of Agriculture data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.

I sliced the pork thinly to keep the cooking time quick and get the most flavor when pan frying. The pork is great dipped in this simple, delicious apricot, honey, soy and mustard sauce.

Almond-Crusted Pork with Apricot Mustard Dipping Sauce

4 servings


  • 1 cup Panko breadcrumbs
  • 1/2 cup sliced almonds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1 large egg white, beaten
  • 1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices

Dipping Sauce

  • 2 tablespoons honey
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Apricot jam


  1. 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.
  4. Heat olive oil in a nonstick pan and pan fry until both sides are golden brown, about 3 minutes
  5. Place the pork on the prepared rack and coat on both sides with cooking spray.
  6. Bake the pork until no longer pink in the center, 10-15 minutes.
  7. Meanwhile, whisk honey, apricot, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: