Best 2 Spanish Crusted Roast Pork Tenderloin Recipes
Spanish crusted roast pork tenderloin is a culinary delight that tantalizes taste buds with its delectable flavors and succulent texture. This dish takes the classic pork tenderloin to a whole new level, showcasing a harmonious blend of aromatic spices, zesty citrus, and the warmth of garlic. Embark on a culinary journey to explore the best recipe for Spanish crusted roast pork tenderloin, and prepare to indulge in a meal that captures the essence of Spanish cuisine.
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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.
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:
- To ensure the pork tenderloin is cooked evenly, use a meat thermometer to check that the internal temperature has reached 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
- For a crispy crust, sear the pork tenderloin in a hot skillet before roasting it in the oven.
- To add extra flavor to the pork, marinate it in a mixture of olive oil, garlic, herbs, and spices for at least 30 minutes before cooking.
- If you don't have a meat thermometer, you can check if the pork tenderloin is cooked by cutting into it. The meat should be pink in the center with no traces of red.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Conclusion:
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 tenderloin is marinated in a flavorful mixture of olive oil, garlic, herbs, and spices, then seared in a hot skillet and roasted in the oven until cooked through. The result is a juicy and flavorful pork tenderloin with a crispy crust. Serve with your favorite sides for a complete meal.
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