To make the marinade, whisk all the ingredients (garlic through cardamom) together in a bowl. Reserve half the marinade for the sauce. Pour the other half of the marinade over the pork and allow to marinate in the refrigerator for about 2 hours. Be sure and remove the pork from the refrigerator 30 minutes before cooking.

Preheat the oven to 375 degrees. Pour the almonds on a rimmed baking sheet. Remove the pork from the marinade and place it on the almonds. Turning the pork and pressing the almonds into the sides so the pork is coated with the almonds.

Heat the remaining tablespoon of oil over medium-high heat in a non-stick skillet. Cook the pork, about 5 minutes per side, until it is beginning to brown.

Transfer the pork to a baking pan and finish cooking in the oven, until the pork is firm to the touch and pale pink in the center (a minimum of 145 degrees), about 12 - 15 minutes.

Meanwhile, add the reserved marinade to the cooking pan over medium heat. Scrape up any browned bits and simmer the sauce for about 5 minutes. Pour the cooked marinade over the pork and serve.