Spanish Crusted Roast Pork Tenderloin

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  4 cloves, minced or 12g

• Panko

  Kikkoman

  ½ cup or 30g

• Almonds

  Nuts, raw

  ¾ cup, sliced or 69g

• Rosemary

  Fresh

  4 tsp or 3g

• Smoked Paprika

  McCormick Gourmet

  2 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Dessert wine

  Alcoholic beverage, dry

  1 fl oz or 30g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  2 lb or 906g

Directions

1. Toast the sliced almonds in a 325°F oven for about 10 minutes until lightly golden. Once cool, grind coarsely in a food processor. Finely chop the rosemary.
2. Preheat the oven to 425°F with the rack in the middle position.
3. Heat half of the olive oil in a large skillet over medium-high heat until shimmering. Sauté the garlic until pale golden, about 30 seconds.
4. Stir in panko, almonds, rosemary, one-fourth of the smoked paprika, half of the salt, and one-third of the pepper. Transfer the mixture to a large plate.
5. In a shallow dish, mix together the Madeira, remaining olive oil, smoked paprika, and remaining salt and pepper. Pat the pork dry and rub all over with the mixture.
6. Coat the pork with three-fourths of the crumb mixture, pressing gently to adhere, then sprinkle the tops with the remaining crumbs.
7. Roast the pork until an instant-read thermometer inserted diagonally 2 inches into the meat reaches 145°F to 150°F, about 20 minutes. Check after 15 minutes to ensure the crumbs are not too dark; if they are, tent loosely with foil.
8. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing and serving.