Recipe: Almond Crusted Pork Loin

ALMOND CRUSTED PORK LOIN

Crunchy almonds and a California plum paste jazz up a pork loin while fresh California peaches and bell peppers star in a colorful chutney on the side. This recipe is as appealing to the eye as it is delicious. The abundance of fresh summer fruits makes this pork loin a wonderful choice for a special summer dinner.

PEACH CHUTNEY:
3 yellow California peaches
3 white California peaches
3 tablespoons olive oil
2 medium red onions, chopped
1 medium red bell pepper, seeded and chopped
2 medium green bell peppers, seeded and chopped
1 tablespoon jalapeno pepper, seeded and chopped
3 cups peach nectar
1 cup orange juice concentrate
1 cup champagne vinegar
8 oz. brown sugar
Salt and cracked black pepper, to taste
ALMOND CRUSTED PORK LOIN:
2 cups blanched almonds, sliced
2 1/2 lbs. pork loin
PLUM PASTE:
4 to 5 medium California plums
2 tablespoons water
1/4 cup miso paste*
1/2 cup aja mirin**
1/2 cup rice vinegar
2 tablespoons canned chipotle peppers, chopped

PEACH CHUTNEY:
Cut the peaches in half and remove the pits. Slice peach halves into 1/2-inch slices. Mix white and yellow peach slices together. Set aside.

Over high heat, saute peppers and onion in olive oil until transparent. Add peach nectar, orange juice concentrate, champagne vinegar and brown sugar; bring to a boil and cook until reduced by half (by volume).

Add peaches and bring to a boil; reduce heat to low and simmer for 10 minutes.

Remove from heat and season with fresh cracked black pepper and salt to taste. Set aside. Makes 6 cups.

Preheat oven to 350 degrees F.

Toast almonds slightly then crush; set aside.

Roast pork loin until 2/3 done (with an internal temperature of 120 degrees F). Set aside and cool 20 minutes.

MAKE PLUM PASTE:
Remove stems (if any) from plums and place a small "X" on the bottom of each with a paring knife. Dip in boiling water for 30 seconds and then remove to a bowl of ice water for 1 minute. Peel; remove the flesh from the pit and cut into chunks.

In a medium saucepan, heat 2 tablespoons of water and plum pieces. Cook until softened; cool slightly.

Add miso paste, aja mirin, rice wine vinegar and chipotle peppers to cooked plums. Place mixture in a food processor to make a paste; set aside.

Cut pork loin into eight 4-1/2 ounce portions. Coat with plum paste, then roll in almonds.

Finish in the oven at 350 degrees F about 10 minutes.

Serve with Peach Chutney.

* Miso paste is a thick paste made from soybeans and grains; it's a staple in Japan where it's used to flavor soups, dipping sauces, meats and dressings. It may be found in the refrigerated section of Japanese food markets, health food stores or large supermarkets.

** Aja mirin is salted sweet rice wine that may be found at Asian food markets or large supermarkets.

Recipe created by Gerard Gander
Source: California Tree Fruit Agreement (CTFA)