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This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. Almond Board of California
Per serving: 499 calories, 30 g fat (5.9 g saturated fat), 85 mg cholesterol, 140 mg sodium, 14 g carbohydrate, 6 g fiber, 46 g protein.
Originally published as Almond-Crusted Pork Loin in Taste of Home December/January 2010, p30
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 01, 2011 by LBurkey
Lots of work, but is a nice change to regular pork roast.
Reviewed on Oct. 31, 2010 by aug2295
This was ok, but there was nothing particularly great about it. I don't regret making it but probably won't again.
Reviewed on Jul. 28, 2010 by stacycaryn
We really liked this recipe. My kids loved it too which is always a bonus. My husband didn't care for the salsa with the pork. I will definitely be making this again.
Reviewed on Feb. 26, 2010 by Kaylar1
Loved it. The almonds gave the porkloin a smoky flavor that was delicious. I didn't have the ingredients for the salsa -but will definitely give it a try the next time. Thanks for a great recipe!
Reviewed on Dec. 31, 2009 by jeang225
I made this for our special Christmas Eve dinner in memory of my beloved mother-in-law, who loved almonds. It did not disappoint. The crunchy crust was great. The egg whites really seemed to help the crust stay put. I wasn't sure where/how the salsa would fit in, but it added an interesting dimension to the mild taste of the pork.
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