Almond Crusted Pork Loin
lean pork tenderloin rolled and baked in an almond crust, served with a light and refreshing tomato salsa.
Vegetable oil spray
6 ounces slivered almonds (1 1/4-cups chopped)
2 medium garlic cloves, crushed
Salt and freshly ground black pepper to taste
2 egg whites
1 1/2-pounds boneless pork loin
Tomato salsa (recipe below)
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. Makes 4 servings. ||Tomato 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) |Mix the ingredients together. Taste for seasoning. Add salt and pepper if needed.
Calories 511.7; Fat 31.3 g; Sat Fat 4.983 g; Mono Fat 18.1 g; Poly Fat 6.267 g; Protein 47.7 g; Carb 12 g; Fiber 5.443 g; Cholesterol 100.4 mg; Sodium 118.6 mg; Calcium 149.3 mg; Potassium 1057 mg; Vitamin E 11.4 mg;