Spanish Crusted Roast Pork

Recipe by Galley Wench
READY IN: 45mins


  • 4
    tablespoons olive oil, divided
  • 3
    garlic cloves, minced
  • 34
    cup panko breadcrumbs (Japanese bread crumbs)
  • 34
    cup sliced almonds, toasted, cooled, and coarsely ground in a food processor
  • 4
    teaspoons finely chopped rosemary
  • 2 12
    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.