Spanish Crusted Roast Pork

• 4 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 3/4 cup panko breadcrumbs (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 smoked paprika, divided
• 2 tablespoons madeira wine
• 2 (1 lb) pork tenderloin

1. Preheat oven to 425u0b0F.
2. Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then saute garlic until pale golden, about 30 seconds.
3. Stir in panko, almonds, rosemary, 1/2 teaspoon pimenton, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
4. Transfer to a large plate.
5. Stir together Madeira, remaining 2 tablespoons oil and 2 teaspoons paprika, and 1/4 teaspoon each of salt and pepper in a shallow dish.
6. Pat pork dry and rub all over with mixture.
7. Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.
8. Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150u0b0F, 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.
9. Tent loosely with foil and let stand 10 minutes before slicing.

olive oil, garlic, panko breadcrumbs, almonds, rosemary, paprika, madeira wine, pork tenderloin

Taken from www.food.com/recipe/spanish-crusted-roast-pork-370918 (may not work)