Spanish Crusted Roast Pork

1. 1

   Preheat oven to 425u00b0F.

2. 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. 3

   Stir in panko, almonds, rosemary, 1/2 teaspoon pimenton, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

4. 4

   Transfer to a large plate.

5. 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. 6

   Pat pork dry and rub all over with mixture.

7. 7

   Pat three fourths of crumbs all over pork, pressing gently to adhere, then sprinkle tops with remaining crumbs.

8. 8

   Roast until an instant-read thermometer inserted diagonally 2 inches into meat registers 145 to 150u00b0F, 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. 9

   Tent loosely with foil and let stand 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.