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Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 4 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 3/4 cup panko breadcrumbs (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 smoked paprika, divided
- 2 tablespoons madeira wine
- 2 (1 lb) pork tenderloin
Method
- Preheat oven to 425°F.
- Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then saute garlic until pale golden, about 30 seconds.
- Stir in panko, almonds, rosemary, 1/2 teaspoon pimenton, 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.
