On Saturday night, our friends Booth, Adam and Kathleen came over for dinner and I continued to indulge my recent pimentón obsession. This time it was mixed with a little olive oil and Madeira, and rubbed over pork tenderloin. But the fun of this recipe is the panko (Japanese bread crumbs), ground toasted almonds, chopped fresh rosemary and pimentón crust.
Then you stir in the above panko mixture into a little olive oil and sauteed garlic. Pat the crumbs onto the pork loins and roast for about 20 minutes. It’s wonderfully crunchy on the outside, while very juicy inside. The pimentón makes this dish so smoky delicious, while the Madeira lends a subtle sweet balance.