crusted pork tenderloin

18 Apr

Some friends of mine made this for dinner a while ago and now it’s my go to pork tenderloin recipe.  I usually have all the ingredients in my kitchen already, it’s quick, simple and it always turns out crisp and brown on the outside, moist and tender on the inside.

Serves 2-3 as main course

$4.75 per 2-3 servings

crusted pork tenderloin

from Gourmet, December 2008

ingredients

  • 4 tablespoons olive oil, divided
  • 3 garlic cloves, minced3/4 cup panko
  • 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 or dry sherry
  • 2 (1-pound) pork tenderloins

preparation

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 smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer to a large plate.

Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons smoked 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.

Serve with roasted almond + apple brussels sprouts.

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One Response to “crusted pork tenderloin”

Trackbacks/Pingbacks

  1. roasted almond + apple brussels sprouts « foodmakestheman - April 18, 2012

    […] Goes well as a side with crusted pork tenderloin. […]

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