Spanish crusted roast pork tenderloin

Experience the rich flavors of Spain with this succulent Spanish crusted roast pork tenderloin recipe. Marinated in rosé and olive oil, and encrusted with a savory blend of bread crumbs, almonds, garlic, paprika, and rosemary, this tender pork fillet offers a delightful combination of textures and tastes that will impress any dinner guest. Perfect for special occasions or a gourmet weeknight meal!

  • 17 May 2025
  • Cook time 45 min
  • Prep time 15 min
  • 8 Servings
  • 8 Ingredients

Spanish crusted roast pork tenderloin

Spanish Crusted Roast Pork Tenderloin is a flavorful and aromatic dish that brings a taste of Spain to your dining table. This recipe combines the nutty richness of almonds, the smoky depth of paprika, and the robust fragrance of rosemary to create a deliciously crusted pork tenderloin that's both tender and juicy.

Ingredients:

3 fl oz rosé
90g
4 tbsp olive oil
55g
3/4 cup bread crumbs
80g
3/4 cup almonds
70g
3 garlic cloves
9g
2.50 tsp paprika
5g
2 lb pork fillet
910g
4 tsp rosemary
2.80g

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Almonds: Finely chop the almonds or pulse them in a food processor until they resemble coarse crumbs.
3. Make the Crust Mix: In a mixing bowl, combine the chopped almonds, bread crumbs, minced garlic, paprika, and rosemary. Mix well to ensure an even distribution of the ingredients.
4. Season the Pork: Pat the pork fillet dry with paper towels. Rub it with 2 tablespoons of olive oil, then sprinkle with salt and pepper to taste.
5. Coat with Crust: Roll the pork fillet in the prepared almond and bread crumb mixture, pressing gently so that the crust adheres to the meat.
6. Searing the Pork: Heat the remaining 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Once the oil is hot, add the pork fillet and sear on all sides until golden brown, about 2-3 minutes per side.
7. Deglaze the Pan: Pour the 3 fl oz of rosé wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom.
8. Roasting: Transfer the skillet to the preheated oven. Roast the pork until the internal temperature reaches 145°F (63°C), which should take about 20-25 minutes.
9. Rest the Pork: Once cooked, remove the pork fillet from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute through the meat, ensuring it stays tender and moist.
10. Serve: Slice the pork tenderloin into medallions and serve warm. It pairs well with roasted vegetables, a fresh salad, or mashed potatoes.

Tips:

- Ensure the pork fillet is at room temperature before cooking to guarantee even roasting.

- To achieve a perfectly crusted exterior, press the breadcrumb mixture firmly onto the pork fillet.

- Allow the pork to rest for a few minutes after roasting to retain its juices.

- If desired, you can toast the almonds lightly before grinding them to enhance their flavor.

Once you have followed the steps, you will have a succulent Spanish Crusted Roast Pork Tenderloin that's perfect for a family dinner or special occasion. The harmonious blend of the crust's crunchy texture and the tender pork interior will surely impress your guests and make this a staple in your recipe book.

Nutrition Facts
Serving Size150 grams
Energy
Calories 230kcal11%
Protein
Protein 27g18%
Carbohydrates
Carbohydrates 10g3%
Fiber 1.79g5%
Sugar 1.50g2%
Fat
Fat 14g17%
Saturated 2.20g7%
Cholesterol 77mg-
Vitamins
Vitamin A 16ug2%
Choline 100mg18%
Vitamin B1 1.25mg104%
Vitamin B2 0.54mg41%
Vitamin B3 9mg54%
Vitamin B6 0.94mg55%
Vitamin B9 16ug4%
Vitamin B12 0.61ug26%
Vitamin C 0.12mg0%
Vitamin E 2.66mg18%
Vitamin K 1.21ug1%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.23mg25%
Iron, Fe 2.10mg19%
Magnesium, Mg 60mg14%
Phosphorus, P 340mg27%
Potassium, K 560mg16%
Selenium, Se 36ug69%
Sodium, Na 140mg9%
Zinc, Zn 2.61mg24%
Water
Water 100g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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