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Almond-Crusted Pork Loin Recipe

Almond-Crusted Pork Loin Recipe photo by Taste of Home

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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

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Almond-Crusted Pork Loin Recipe

Prep: 35 min. Bake: 1 hour + standing

Yield: 4 Servings

35 60 95

Ingredients

Vegetable oil spray
6 ounces slivered California almonds (1-1/4 cups chopped)
2 medium garlic cloves, crushed
Salt and freshly ground pepper to taste
2 egg whites
1 1/2-pounds boneless pork loin
SALSA:
2 medium tomatoes, diced (about 2 cups)
1/2 cup diced red onion
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste (optional)

Directions

Preheat oven to 375°F. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside.
Whip egg whites to form soft peaks. Remove visible fat from the pork. Roll the pork in the egg whites and then in the almond mixture. Roll once more in the egg whites and in the almond mixture again. Place pork on the rack and press any remaining almonds onto the pork.
Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest for 15 minutes.
Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork. Yield: 4 servings (2 cups salsa).

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Almond-Crusted Pork Loin

Almond-Crusted Pork Loin

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Reviewed on Jan. 11, 2013 by kgalloway2

All the almonds on bottom were soggy. Was not worth the time and effort to make it again.

Reviewed on Dec. 25, 2012 by ChristinaBoo

Turned out very well. It's a beautiful presentation. I also added 1/2 inch cooked carrot slices all around it for color. Take the time to trim the fat. It was delicious!

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.