Wednesday, January 27, 2010

Almond Crusted Pork Loin

This recipe is from Taste of Home Magazine.

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


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.

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.

Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Yield: 4 servings (2 cups salsa).

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