8 Servings 45 min Cook
3 Fl oz Dessert Wine
4 Tbsp Olive Oil
3/4 Cup Bread Crumbs
3/4 Cup, sliced Almonds
3 Cloves, minced Garlic
2 1/2 Tsp Paprika
2 Lb Pork Tenderloin
4 Tsp Rosemary
Lightly toast sliced almonds in a 325-degree oven for approximately 10 minutes.
Once cool, coarsely grind in a food processor.
Finely chop rosemary.
Preheat oven to 425F with rack in middle.
Heat 2 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers, then saut garlic until pale golden,
about 30 seconds.
Stir in panko , almonds, rosemary, 1/2 teaspoon pimentn , 1/4 teaspoon
salt, and 1/8 teaspoon pepper.
Transfer to a large plate.
Stir together wine, remaining 2 tablespoons oil and 2 teaspoons 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 150F, 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.
