Roasted Almond and Herb Crusted Pork Loin

My coworker Jane sometimes puts several recipes for me in my mail box at work. I always get really excited when I see that she has printed some new stuff out for me. This pork recipe was one of the recipes that she gave me and I have made it a couple times already and it is really good! I am much more of a bone in pork chop fan myself, but I do like a pork loin, it just needs to have some sort of marinade or breading on it.

I really like the crunch the almonds give to the breading of this pork loin. It would probably be good to do pistachios or cashews as well. I think it also gives the pork a really nice presentation with the breading because it is a little thicker than a flour or breadcrumb only breading would be. It really dresses it up.

A mini food processor is a great tool for making breading. This mini food processor helps to get the nuts chopped really small, which could take a while to do if chopping by hand. Then you can mix in all the rest of the ingredients to blend together. I think it is a great kitchen tool to have!

Roasted Almond & Herb-Crusted Pork Tenderloin
Adapted from Women's Day

1/4 cup roasted almonds
2 tablespoons minced garlic
3 tablespoons breadcrumbs
1 tablespoon parsley
1 tablesoon dijon mustard
Salt
Pepper
1 (1 1/4 pound) pork tenderloin

Heat oven to 400 degrees.

Line a baking sheet with parchment paper.

In a food processor finely chop almonds. Add breadcrumbs, garlic and parsley and pulse until blended.

Season the pork with salt and pepper. Then rub pork with dijon mustard. Then coat with the bread crumb mixture.

Place pork on baking sheet and roast for 30 minutes or until desired doneness.


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This recipe is linked on: Mix it Up Mondays, Melt in your Mouth Mondays, On the Menu Monday,  Makin You Crave Monday,  Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays