Best 2 Roast Pork Tenderloin Spanish Crusted Recipes

Roast pork tenderloin is a classic dish that can be enjoyed by people of all ages. The tender, juicy meat is complemented by a flavorful Spanish-style crust, making it a perfect meal for any occasion. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at your next party, roast pork tenderloin is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that will have your family and friends asking for more.

Here are our top 2 tried and tested 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:

To ensure your pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
If you don't have a meat thermometer, you can also check the doneness of your pork tenderloin by cutting into the center. The meat should be slightly pink in the middle for medium-rare, or cooked through with no pink for well-done.
To make sure your pork tenderloin is juicy and flavorful, let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
For a crispy crust on your pork tenderloin, make sure to sear it in a hot skillet before roasting it in the oven.
To add extra flavor to your pork tenderloin, you can marinate it in a mixture of herbs, spices, and olive oil before cooking.
Pork tenderloin is a versatile cut of meat that can be served with a variety of sides. Some popular options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Roast pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. With its tender meat and flavorful crust, it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give roast pork tenderloin a try. You won't be disappointed!