Almond-Crusted Pork Loin
Total TimePrep: 35 min. Bake: 1 hour + standing
Makes4 servings (2 cups salsa)
This was a different way for me to prepare pork, but when all is said and done, it was just average. To me, it seemed like the pork and salsa didn't really go together; they were each okay on their own, but nothing special together. I will probably not make this again.
All the almonds on bottom were soggy. Was not worth the time and effort to make it again.
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!
Lots of work, but is a nice change to regular pork roast.
This was ok, but there was nothing particularly great about it. I don't regret making it but probably won't again.
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.
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!
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.