Spanish Crusted Roast Pork
- Ready In:
- 4 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 3⁄4 cup panko breadcrumbs (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 smoked paprika, divided
- 2 tablespoons madeira wine
- 2 (1 lb) pork tenderloin
- Preheat oven to 425°F.
- 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.
- Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons paprika, and 1/4 teaspoon each of salt and pepper in a shallow dish.
- Pat pork dry and rub all over with mixture.
- 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.
Join The Conversation
The only change I made to this recipe was to use an entire 3 1/2 lb pork roast I had, rather than the 2 tenderloins. I upped all the ingredients slightly on account of the larger roast and my total roasting time was just under an hour to get it to requisite doneness. Having said that, this is such a tasty roast! I prefer panko to ordinary bread crumbs and that, along with the almonds gave a really nice crunchy texture to the roast. I loved the combo of seasonings and the hint of sweetness added by the Madeira. All in all, a 'special' way to do a cheaper meat, and one I'll try again.
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