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Almond-Crusted Pork Loin

 Almond-Crusted Pork Loin
This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. —Almond Board of California
4 ServingsPrep: 35 min. Bake: 1 hour + standing


  • 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)


  • 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.

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Almond-Crusted Pork Loin (continued)

Directions (continued)

  • 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).
Nutritional Facts: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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.