Spanish Crusted Roast Pork Tenderloin (Overnight)

By stancec44

Crunchy on the outside, juicy on the inside, this pork tenderloin gets sultry flavor from smoked paprika, almonds, and Madeira.

Ingredients

• 4 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 3/4 cup panko (Japanese bread crumbs)
• 3/4 cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
• 4 teaspoons finely chopped rosemary
• 2 1/2 teaspoons pimentón (smoked paprika), divided
• 2 tablespoons Madeira
• 2 (1-pound) pork tenderloins

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons pimentón, and 1/4 teaspoon each of salt and pepper in a shallow dish. Pat pork dry and rub all over with mixture. Marinate overnight

Preheat oven to 425°F with rack in middle.

Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Stir in panko, almonds, rosemary, 1/2 teaspoon pimentón, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.

Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.

Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150°F, about 20 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer pork to a cutting board. Tent loosely with foil and let stand 10 minutes before slicing.