Spanish Crusted Roast Pork Tenderloin

Heat the oven to 325° and toast the sliced almonds on a rimmed sheet until lightly golden, about 8–12 minutes; cool completely, then pulse in a food processor to a coarse crumb. Finely chop the rosemary.

Increase the oven temperature to 425° and position a rack in the middle.

Warm half of the olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook, stirring, until pale golden, about 30 seconds; remove from heat.

Off the heat, stir in the panko, ground almonds, rosemary, one-fourth of the smoked paprika, half of the salt, and about one-third of the pepper until evenly moistened. Transfer the crumb mixture to a large plate.

In a shallow dish, combine the Madeira, remaining olive oil, remaining smoked paprika, and the remaining salt and pepper. Pat the pork dry and rub it all over with this mixture.

Press about three-fourths of the crumb mixture onto all sides of the pork to coat well, then sprinkle the remaining crumbs over the top and gently press to adhere.

Place the pork on a parchment-lined sheet pan and roast at 425° until an instant-read thermometer inserted diagonally into the center registers 145° to 150°, about 18–22 minutes. Check at 15 minutes; if the crumbs darken too quickly, tent loosely with foil.

Transfer to a cutting board, tent with foil, and rest for 10 minutes. Slice and serve warm.