Panko-Almond-Crusted Pork Medallions with Carrots

• 1 pork tenderloin (1-1/2 lb.), cut crosswise into 6 pieces Safeway 1 lb For $3.99 thru 02/09
• 1/3 cup KRAFT Real Mayo Mayonnaise
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1/4 cup salsa
• 1 cup panko bread crumbs
• 1/2 cup PLANTERS Sliced Almonds, finely chopped
• 3 cups baby carrots

1. Heat oven to 425 degrees F.
2. Pound meat to 1/2-inch thickness.
3. Mix mayo and mustard in medium bowl until blended.
4. Reserve 3 Tbsp.
5. mayo mixture; mix with salsa.
6. Refrigerate until ready to use.
7. Combine bread crumbs and nuts in pie plate.
8. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture.
9. Place on foil-covered baking sheet sprayed with cooking spray.
10. Bake 15 min.
11. or until done (145 degrees F).
12. Meanwhile, bring 1-1/2 qt.
13. water to boil in medium saucepan.
14. Add carrots; cook 5 to 7 min.
15. or until tender.
16. Remove meat from oven; let stand 3 min.
17. Drain carrots.
18. Serve with meat and salsa mixture.

pork tenderloin, mayonnaise, poupon, salsa, bread crumbs, baby carrots

Taken from www.kraftrecipes.com/recipes/panko-almond-crusted-pork-medallions-carrots-169141.aspx (may not work)