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.
- 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 Size | 150 grams |
Energy | |
Calories 230kcal | 11% |
Protein | |
Protein 27g | 18% |
Carbohydrates | |
Carbohydrates 10g | 3% |
Fiber 1.79g | 5% |
Sugar 1.50g | 2% |
Fat | |
Fat 14g | 17% |
Saturated 2.20g | 7% |
Cholesterol 77mg | - |
Vitamins | |
Vitamin A 16ug | 2% |
Choline 100mg | 18% |
Vitamin B1 1.25mg | 104% |
Vitamin B2 0.54mg | 41% |
Vitamin B3 9mg | 54% |
Vitamin B6 0.94mg | 55% |
Vitamin B9 16ug | 4% |
Vitamin B12 0.61ug | 26% |
Vitamin C 0.12mg | 0% |
Vitamin E 2.66mg | 18% |
Vitamin K 1.21ug | 1% |
Minerals | |
Calcium, Ca 50mg | 4% |
Copper, Cu 0.23mg | 25% |
Iron, Fe 2.10mg | 19% |
Magnesium, Mg 60mg | 14% |
Phosphorus, P 340mg | 27% |
Potassium, K 560mg | 16% |
Selenium, Se 36ug | 69% |
Sodium, Na 140mg | 9% |
Zinc, Zn 2.61mg | 24% |
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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