Best 2 Spanish Crusted Roast Pork Tenderloin Recipes

**Savor the Exquisite Flavors of Spanish Crusted Roast Pork Tenderloin: A Culinary Journey into Spanish Cuisine**

Embark on a culinary adventure to the vibrant streets of Spain with our tantalizing Spanish Crusted Roast Pork Tenderloin. This dish, brimming with bold flavors and succulent textures, promises an unforgettable dining experience. The tenderloin, coated in a savory crust infused with aromatic herbs and spices, is roasted to perfection, delivering a delightful balance of crispy and tender textures. Accompanying this delectable main course are three irresistible recipes: a velvety Garlic Mashed Potatoes, a refreshing Tomato and Avocado Salad, and a zesty Chimichurri Sauce. Prepare to be captivated by the symphony of flavors as you indulge in this authentic Spanish feast, perfect for special occasions or a delightful weeknight dinner.

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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:

Pork Tenderloin Selection: Choose a tenderloin that is evenly thick and free of blemishes. Look for a tenderloin that is bright pink in color and has a firm texture.
Searing the Pork Tenderloin: Searing the tenderloin before roasting creates a flavorful crust and helps to lock in the juices. Make sure to sear the tenderloin over high heat so that it quickly browns.
Using a Meat Thermometer: To ensure that the pork tenderloin is cooked to the desired doneness, use a meat thermometer. Insert the thermometer into the thickest part of the tenderloin and cook until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
Resting the Pork Tenderloin: After roasting, let the pork tenderloin rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Serving Suggestions: Serve the Spanish-Crusted Roast Pork Tenderloin with roasted vegetables, mashed potatoes, or a simple green salad. You can also drizzle the tenderloin with the pan juices or a flavorful sauce.

Conclusion:

This Spanish-Crusted Roast Pork Tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of smoky paprika, garlic, and cumin creates a flavorful crust that pairs perfectly with the tender and juicy pork. With just a few simple steps, you can create a restaurant-quality dish that will impress your friends and family.