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Almond-Crusted Pork Loin Recipe

Almond-Crusted Pork Loin Recipe

This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. —Almond Board of California
TOTAL TIME: Prep: 35 min. Bake: 1 hour + standing YIELD:4 servings


  • 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)


  • 1. 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.
  • 2. 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.
  • 3. Roast 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest 15 minutes. Slice and serve with tomato salsa.
  • 4. Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Yield: 4 servings (2 cups salsa).

Nutritional Facts

1 each: 499 calories, 30g fat (6g saturated fat), 85mg cholesterol, 140mg sodium, 14g carbohydrate (5g sugars, 6g fiber), 46g protein.

Reviews for Almond-Crusted Pork Loin

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Reviewed Aug. 19, 2013

"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."

Reviewed Jan. 11, 2013

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

Reviewed Dec. 25, 2012

"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 Oct. 1, 2011

"Lots of work, but is a nice change to regular pork roast."

Reviewed Oct. 31, 2010

"This was ok, but there was nothing particularly great about it. I don't regret making it but probably won't again."

Reviewed Jul. 28, 2010

"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 Feb. 26, 2010

"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 Dec. 31, 2009

"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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