Active Time

　　15 min

　　Total Time

　　45 min

　　Crunchy on the outside, juicy on the inside, this pork tenderloin gets sultry flavor from smoked paprika, almonds, and Madeira.

　　

Ingredients

Makes 6 to 8 (main course)

　　4 tablespoons olive oil, divided

　　3 garlic cloves, minced

　　3/4 cup panko (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 pimentón (smoked paprika), divided

　　2 tablespoons Madeira

　　2 (1-pound) pork tenderloins

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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