Best 3 Spanish Crusted Roast Pork Recipes
Embark on a culinary journey to savor the delectable flavors of Spanish Crusted Roast Pork, a dish that embodies the essence of Spanish cuisine. This succulent pork dish tantalizes the taste buds with its crispy, golden-brown crust, infused with a symphony of aromatic spices. The tender and juicy meat falls apart effortlessly, yielding to the touch of a fork, while the tantalizing aroma of roasted garlic and herbs fills the air. Accompanying this main attraction are three equally enticing recipes: Garlic Roasted Potatoes, a classic side dish elevated by the caramelized crunch of roasted garlic; Sautéed Green Beans with Garlic, a vibrant and flavorful accompaniment that adds a touch of freshness; and a simple yet satisfying Green Salad, the perfect complement to balance the richness of the pork. Whether you're hosting a special occasion dinner or seeking a delightful meal to brighten up your weeknight, this collection of recipes promises an unforgettable culinary experience.
Let's cook with our recipes!
SPANISH CRUSTED ROAST PORK TENDERLOIN
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
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.
SPANISH CRUSTED ROAST PORK
Make and share this Spanish Crusted Roast Pork recipe from Food.com.
Provided by Galley Wench
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 414.8, Fat 23.9, SaturatedFat 4.7, Cholesterol 99.8, Sodium 174.2, Carbohydrate 13.2, Fiber 2.4, Sugar 1.5, Protein 35.6
ROAST PORK TENDERLOIN, SPANISH CRUSTED
Categories Pork
Number Of Ingredients 8
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:
- Choose the right cut of pork: Pork shoulder or pork butt is the best cut for this recipe, as it is flavorful and has a good amount of fat that will help keep the pork moist during cooking.
- Make sure the pork is completely dry before searing: This will help the skin crisp up and prevent the pork from steaming instead of searing.
- Use a heavy-bottomed pot or Dutch oven: This will help distribute the heat evenly and prevent the pork from burning.
- Sear the pork over medium-high heat: This will help to develop a nice crust on the outside of the pork.
- Reduce the heat to low and cook the pork slowly: This will help to tenderize the pork and prevent it from drying out.
- Add the vegetables to the pot during the last hour of cooking: This will help them to soften and absorb the flavors of the pork.
- Let the pork rest before carving: This will help the juices redistribute throughout the meat and make it more tender.
Conclusion:
Spanish Crusted Roast Pork is a delicious and flavorful dish that is perfect for a special occasion. The combination of crispy skin, tender meat, and savory vegetables is sure to please everyone at your table. With a little planning and effort, you can easily make this dish at home.
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