Best 2 Roast Pork Tenderloin Spanish Crusted Recipes

Treat your taste buds to a culinary journey with our irresistible Roast Pork Tenderloin Spanish Crusted recipe. This dish combines the succulent tenderness of pork tenderloin with a tantalizing Spanish-inspired crust, resulting in a symphony of flavors that will leave you craving for more. The Spanish crust, made with a vibrant blend of spices like paprika, cumin, and garlic, adds a delightful depth of flavor that perfectly complements the juicy pork.

This recipe includes variations to cater to different preferences and dietary needs. For those who prefer a classic flavor profile, our traditional Spanish crust recipe delivers a harmonious balance of spices that will transport you to the streets of Spain. If you're seeking a touch of heat, our spicy Spanish crust variation ignites your taste buds with a fiery kick. And for those with gluten sensitivities, our gluten-free Spanish crust option ensures you can savor this dish without compromise.

Whether you're a seasoned home cook or just starting your culinary adventure, our Roast Pork Tenderloin Spanish Crusted recipe is designed to guide you through the process effortlessly. With step-by-step instructions and helpful tips, you'll be able to create this mouthwatering dish with confidence. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your family and friends begging for seconds.

Let's cook with our recipes!

SPANISH CRUSTED ROAST PORK TENDERLOIN

Spanish Crusted Roast Pork Tenderloin image

Provided by Gina Marie Miraglia Eriquez

Categories Food Processor Roast Quick & Easy Father's Day Dinner Pork Tenderloin Almond Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free

Yield Makes 6 to 8 (main course)

Number Of Ingredients 8

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

Steps:

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.
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. 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.

ROAST PORK TENDERLOIN, SPANISH CRUSTED

ROAST PORK TENDERLOIN, SPANISH CRUSTED image

Categories Pork

Number Of Ingredients 8

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

Steps:

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. 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. 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. Serve with: wilted kale and roasted-potato winter salad

Tips:

Use a quality pork tenderloin: Choose a tenderloin that is firm to the touch and has a light pink color. Avoid tenderloins that are bruised or have any signs of discoloration.
Season the tenderloin well: Rub the tenderloin with a mixture of salt, pepper, and garlic powder before roasting. You can also add other herbs and spices, such as thyme, rosemary, or oregano.
Roast the tenderloin at a high temperature: This will help to create a crispy crust on the outside of the tenderloin while keeping the inside juicy and tender. Roast the tenderloin for about 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the tenderloin rest before carving: This will help the juices to redistribute throughout the tenderloin, making it more tender and flavorful. Let the tenderloin rest for about 10 minutes before slicing and serving.
Serve the tenderloin with your favorite sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

Roast pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create a tenderloin that is crispy on the outside and juicy on the inside. Serve it with your favorite sides for a complete meal that everyone will enjoy.