Recipe

Spanish Crusted Roast Pork Tenderloin Recipe

	Pleclare / All my dishes 11 months, 2 weeks ago Crunchy on the outside,juicy on the inside,this tenderloin gets it's sultry flavor from smoked paprika,almonds and madeira. From Gourmet Prep:15m Cook:20m Servings:8	Pleclare
	olive oilgarlicpanko crumbsalmondsrosemarysmoked paprikamadeira

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Ingredients

4 Tbs olive oil

3 cloves garlic,minced

3/4c panko crumbs

3/4c sliced almonds(toasted),cooled and coarsely ground.

4tsp fine chopped rosemary

2Tbs madeira

21/2tsp smoked paprika

2(1lb) pork tenderloins

Directions

Preheat oven to 425 with rack in middle.

Heat 2 Tbs oil in large,heavy skillet over med-high heat till it shimmers then saute garlic till pale golden,about 30 seconds. Stir in panko,almonds,rosemary,1/2tsp paprika,1/4tsp salt and 1/8tsp pepper. Transfer to large plate.

Stir together madeira,remaining 2Tbs oil and 2tsp paprika,and 1/4tsp each of salt and pepper in shallow dish. Pat pork dry and rub all over with mixture. Pat 3/4ths of crumbs all over pork,pressing gently to adhere,then sprinkle tops with remainingcrumbs.

Roast until an instant-read thermometer inserted diagonally 2" into the meat reads145 to 150,about 20 mins.(If crumbs are getting too dark after 15 mins,tent loosely with foil.) Transfer pork to cutting board. Tent loosely with foil and let stand 10 mins before slicing.

Good with wilted kale and roasted potatoes.

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