ALMOND-CRUSTED PORK LOIN
This pork loin topped with an almond crust turns into a flavor explosion when paired with homemade fresh salsa. -Almond Board of California
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings (2 cups salsa).
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. 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 thermometer reads 160°F. Remove from oven and let rest for 15 minutes., Mix the salsa ingredients together. Taste for seasoning. Add salt and pepper if needed. Serve with pork.
Nutrition Facts : Calories 499 calories, Fat 30g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 140mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 6g fiber), Protein 46g protein.
ALMOND CRUSTED PORK
I got this out of a yahoo article supposed to be like only 300 calories. I want to try it, and figured this is the perfect place to put it for safe keeping. Also try the honey mustard dipping sauce
Provided by AshleyP
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Set a wire rack on a baking sheet and coat it with cooking spray.
- 2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
- 3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
- 4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
PANKO-ALMOND-CRUSTED PORK MEDALLIONS WITH CARROTS
Panko bread crumbs and chopped almonds make the perfect crust for this pork tenderloin dish. Serve with baby carrots and salsa and get ready to take a bow.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Pound meat to 1/2-inch thickness. Mix mayo and mustard in medium bowl until blended. Reserve 3 Tbsp. mayo mixture; mix with salsa. Refrigerate until ready to use.
- Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture. Place on foil-covered baking sheet sprayed with cooking spray.
- Bake 15 min. or until done (145ºF). Meanwhile, bring 1-1/2 qt. water to boil in medium saucepan. Add carrots; cook 5 to 7 min. or until tender.
- Remove meat from oven; let stand 3 min. Drain carrots. Serve with meat and salsa mixture.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
ALMOND-CRUSTED CHOPS WITH CIDER SAUCE
I use finely ground almonds to give pork chops a crunchy crust. The cider sauce makes them tangy, creamy and sweet. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix bread crumbs and almonds. In another shallow bowl, mix flour and 1/4 teaspoon salt. Place eggs in a separate shallow bowl. Dip pork chops in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork chops; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove; keep warm. Wipe skillet clean., In same skillet over medium heat, combine apple cider, cream cheese, remaining salt and, if desired, honey. Cook and stir 2 minutes. Serve with pork chops; sprinkle with chives.
Nutrition Facts :
ALMOND PORK
This pork recipe is a staple in our house. It is easy to prepare and is quite tasty! I like to serve this dish with steamed broccoli with hollandaise sauce.
Provided by Diana N
Categories World Cuisine Recipes European French
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
- Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
- Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
Nutrition Facts : Calories 417 calories, Carbohydrate 7.8 g, Cholesterol 114 mg, Fat 28.3 g, Fiber 1.6 g, Protein 24.3 g, SaturatedFat 12.7 g, Sodium 323 mg, Sugar 1.4 g
ALMOND-CRUSTED PORK CHOPS WITH APPLES
My mom always cooked this dish in a heavy cast-iron skillet and every time she heated the pan, it had a fragrance of pure food history. In this recipe, take care to grind the almonds fine enough so they adhere as a crust.
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- To make the pork chops: In a food processor, pulse the almonds into crumbs. Mix the breadcrumbs and almonds in a shallow dish and stir in the orange zest. Season the mixture and the pork chops with salt and pepper. In another dish, mix the mustard and eggs together. Brush the chops with the mustard mixture and dredge all over in the crumbs.
- Heat a large ovenproof skillet over medium heat and add about 1/2 inch of the oil. When the oil is hot, brown the chops on both sides, about 3 to 4 minutes per side. Remove them to a baking sheet fitted with a wire rack and cook in the oven until they reach an internal temperature of 145 degrees F.
- To make the apples: Pour the fat out of the skillet, then wipe the skillet and set over medium heat. Melt the butter. Add the shallots, apples and rosemary, and toss until the apples begin to brown, about 3 minutes. Add the sugar, orange juice, stock, and some salt and pepper, and bring to a simmer. Cook just until the sauce comes together, about 15 minutes. Remove the pork chops from the oven and serve with the apples.
ALMOND CRUSTED ORANGE MUSTARD PORK CHOPS
I couldn't find quite what I was looking for so I combined a couple of recipes together and made these pork chops for company the other night. The almonds make a wonderful brown crispy crust that was refreshingly different an delicious. I rarely measure when i cook so the amounts are approximate.
Provided by Ames0325
Categories Free Of...
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix ground almonds, salt, and peppers.
- In a small bowl mix egg and water.
- Spread almond coating in a shallow dish or plate.
- Dip chops in egg wash and then dredge in almond mixture. Set aside.
- Heat oil in a pan and sauté onions and garlic until lightly browned. Remove from pan and set aside.
- Brown chops in oil over medium heat. 2-3 minutes on a side or until golden brown.
- Meanwhile mix liquid from oranges, soy sauce, and mustard.
- Add sauce to chops and turn heat down to low let simmer for 5 minutes or until chops are cooked through.
- Top with mandarin oranges and fresh parsley.
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