Have you noticed something missing from this blog? Well, until today at least. Aside from bacon, I never really cook pork. I think it’s because I really really really want a miniature pot bellied pig as a pet. I have somehow convinced myself bacon doesn’t actually come from pigs, but comes straight from heaven.  Because of my lack of experience with piggies, it was quite an interesting sight watching me cook this pork loin.  First, I wasn’t sure what a pork loin was supposed to look like, so I stood in the grocery store aisle with a dumb look on my face for a few minutes before finally just picking one. When it came time to cook the piglet, I was standing by the oven reading articles on my phone about how to tell when a pork loin is done.  I felt like I was in an Amelia Bedelia book – remember those??? So good! Anyway, the pork turned out great! Guess I have to hold off on getting that pet pig….


Serves 4

  • Non stick cooking spray
  • 6 ounces slivered almonds (1-1/4 cups chopped)
  • 2 medium garlic cloves, minced
  • Salt and freshly ground pepper to taste
  • 2 egg whites
  • 1 1/2-pounds boneless pork loin
  • 1 pint grape tomatoes, cut in half
  • 1/2 red onion, diced
  • 1 jalapeno pepper, seeded and chopped
  • 1 tsp ground cumin
  • 2 TB lime juice
  • 1/4 cup chopped fresh cilantro

1. Preheat the oven to 375 degrees. Line a roasting pan with foil and place a meat rack on the foil. Spray with non stick spray. Coarsely grind the almonds in a food processor. If you don’t have a food processor, put almonds in a plastic bag and beat until finely chopped. Mix almonds, garlic, salt and pepper to taste in a bowl. Set aside.

2. Remove visible fat from the pork. Poor the egg whites into a shallow dish.  Pour the almond mixture into a separate shallow dish.  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 the pork for 1 hour, or until a meat thermometer reads 160°F. Remove from oven and let rest for 15 minutes.

4. While meat is resting, mix together the remaining ingredients to create the salsa. Taste for seasoning. Add salt and pepper if needed. Serve with pork. 

Source: Adapted from Taste of Home