Almond-Crusted Pork Loin

Tuesday, July 27, 2010

This pork loin has a crunchy nut crust and is paired with a refreshing tomato salsa. The combination of flavors blend together very nicely and is a delicious meal to make for company. When I first found this recipe I was not sure how the salsa would fit in but it pairs nicely with the smokiness of the pork and adds freshness and lightness to the dish. I like to side this entrée with egg noodles and asparagus spears

Serves: 4
Start to Finish: 90 minutes
Recipe By: Almond Board of California


Pork Loin:
Vegetable Oil Spray
6-oz slivered almonds, chopped (approx. 1 1/4 cups)
2 medium garlic cloves, crushed
salt and pepper to taste
2 egg whites
1 1/2 lb boneless pork loin
2 medium tomatoes, diced (approx. 2 cups) or you can use a can of diced tomatoes if you need to substitute
1/2 cup diced red onion
1 tsp ground cumin
2 TBSP lime juice
1/4 cup chopped fresh cilantro
salt and pepper to taste


1. Preheat oven to 375*
2. Line roasting pan with foil and place meat rack on foil. (I use a cooking sheet with edges instead of a roasting pan)
3. Spray meat rack with vegetable oil.
4. Chop almonds.
5. Mix chopped almonds, garlic, salt and pepper in a bowl; set aside.
6. Whip eggs until soft peaks form.
7. Trim fat from pork loin.
8. Roll the pork in the egg whites and then the almond mixture; repeat rolling in egg whites and almond mixture.
9. Place pork on meat rack and press any remaining almond mixture onto pork.
10. Roast pork loin for 45 minutes (or until meat thermometer reads 160; if your pork is thick it could take up to 1 hour to cook through)
11. Meanwhile, mix the salsa ingredients together, add salt and pepper if needed.
12. Remove pork loin from oven and let rest 15 minutes.
13. Slice pork loin and serve with tomato salsa