1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/2 cup sliced almonds
1 tsp. garlic powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 large egg white beaten (Nature's Basket)
1 lb. pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices (Nature's Basket)
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.