Turn a common pork loin into a beautiful and flavorful presentation. The crunchy coating of almonds on the outside perfectly compliments the moist pork loin on the inside. Then Bang! Top this roast with my Apple Salsa with Cilantro and you’re ready to serve your very own Roasted Almond Pork Loin .
Roasting a Pork Loin
The bigger the roast, the longer it has to cook. On that particular day, the smallest pork loin the store had was 2.5 pounds. That was perfect, because that’s still big enough to serve 6 people if you cut theslices 1″ thick. I was not planning on making a quick dinner, and the longer it cooks the better my kitchen smells.
First, trim off any and all fat. Season the roast with salt, pepper, and either garlic powder or minced garlic. I like to rub the seasonings into the meat so it sticks better. Next, roll your roast in egg whites that you’ve whipped into a frenzy. Egg whites are great for making almonds stick to a roast.
Have your almonds (pecans or walnuts) chopped and ready to go on a plate or medium sized dish.
Tip: the smaller the almonds have been chopped, the better it will stick to the roast. Then roll your roast in the almonds. One coat is good, but two coats is GREAT! So, roll the roast in the egg whites again, and then back in the almonds. Ok, it’s ready for the oven.
Prep your pan for your Roasted Almond Pork Loin
I do NOT like doing dishes, so I use foil under everything I can when I’m baking/cooking/whatever.
With that in mind, line the bottom of a baking dish or Dutch oven with foil and set a drip rack on top of the foil. Spray the rack with cooking spray so the roast doesn’t stick when you take it out.
Place your roast on the rack and put it into the oven at 375 degrees uncovered.
The rack is used to keep your roast from sitting in any drips, thus your crunchy almond coating should be crunchy all around, not soggy if left to sit in moisture on the bottom of the pan.
Use your Meat Thermometer
A meat thermometer is a great tool, especially when cooking pork. I’ve made this Roasted Almond Pork Loin before with a 1.5 lb. roast and it only took about an hour to cook.
This particular 2.5 lb. roast, however, took an hour and 50 minutes before the internal temperature reached 160 degrees.
Give yourself time to make sure the thermometer reads 160 degrees and that your roast is properly cooked.
Once your Roasted Almond Pork Loin is done, take it from the oven and let it rest about 10-15 minutes.
Is that Apple Salsa?
Yes it is, I’m so glad you asked. Pork and apples go together like yellow on sunflowers.
Serve this Roasted Almond Pork Loin with my Apple Salsa with Cilantro, or apple sauce.
Traditionally I serve my Roasted Almond Pork Loin with green beans and my Less Boring Wild Rice, although there are many sides you could serve with this.
Make sure you don’t forget dessert, though. That could ruin your whole night.
Roasted Almond Pork Loin
- 2.5 lb. pork loin
- 1 tsp. minced garlic
- salt and pepper to taste
- 2 egg whites
- 1.5 cups slivered almonds, diced
- Preheat oven to 375°.
- Line a dutch oven or roasting pan with foil and place a drip rack on the foil. Spray the rack with cooking spray.
- Trim excess fat from pork. Rub salt, pepper, and garlic on pork. Whisk egg whites until frothy. Roll pork in egg whites, then roll in the almonds. (The smaller the almonds are, the better they stick.) Roll a second time in egg whites, then again in the almonds. Place pork on rack and place in oven.
- Roast the pork for about an hour and 50 minutes checking for doneness with a meat thermometer. Thermometer should read 160°F. Remove from the oven and let rest 10 minutes before serving.
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