Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

Name: Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad
Prep time: 25M
Total time: 65M
Yield: 4 Servings
Ingredients: 1 tbsp. Sazonador Total; 1 tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladsmoked paprika; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladpork tenderloin, about 1¼ lbs.; 4½ tbsp. Extra Virgin Olive Oil; 1 Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladred onion, cut into ½ ” dice; 4 tbsp. Lemon Juice; 3 cups Peas; 1½ cups Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladsugar snap peas, halved crosswise; 2 tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladchopped fresh tarragon; 1 tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladgrated lemon rind (optional); ½ tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea SaladDijon mustard; ¼ tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladsugar; ½ tsp. Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Saladsalt

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This spring, why not try a dish that will brighten your table? This succulent grilled, spiced pork tenderloin recipe showcases GOYA’s best seasonings. Here, the pork is accompanied by a vibrantly colorful pea salad that features crisp GOYA® <a title="Frozen Peas" href="https://www.goya.com/en/products/frozen-ingredients/vegetables#frozen-peas">Frozen Peas</a>, and carries the taste of spring. Punched up with a dressing made with smooth, golden GOYA® <a title="Extra Virgin Olive Oil" href="https://www.goya.com/en/products/extra-virgin-olive-oil/" data-id="8196">Extra Virgin Olive Oil</a>, a few splashes of zesty lemon juice and the flavors of tarragon and mustard, this salad is just the right complement to the spiced-up essence of the pork.

Total Time

65m

Prep Time:25m

Yields:4 Servings

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Ingredients

Smoky Spice Rub

1 tbsp.

GOYA® Sazonador Total

1 tsp.

smoked paprika

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

pork tenderloin, about 1¼ lbs.

4½ tbsp.

GOYA® Extra Virgin Olive Oil , divided

Spring Mixed Pea Salad

red onion, cut into ½ ” dice

4 tbsp.

GOYA® Lemon Juice or fresh), divided

3 cups

frozen GOYA® Peas

1½ cups

sugar snap peas, halved crosswise

2 tsp.

chopped fresh tarragon

1 tsp.

grated lemon rind (optional)

½ tsp.

Dijon mustard

¼ tsp.

sugar

½ tsp.

salt

Directions

Kitchen View

Step 1

Combine Smoky Spice Rub ingredients.

Step 2

Place pork on large sheet of plastic wrap and brush with ½ tablespoon olive oil. Sprinkle evenly with Smoky Spice Rub. Cover and refrigerate for at least 30 minutes or up to 12 hours.

Step 3

To make Spring Mixed Pea Salad, heat 1 tablespoon olive oil in skillet over medium heat. Add onion and cook 6 minutes or until softened. Remove from heat and stir in 1 tablespoon lemon juice. Set aside.

Step 4

Bring a large saucepan of water to boil. Add peas and sugar snaps and boil 2 minutes, until vegetables are crisp-tender. Rinse under cold running water and drain well.

Step 5

Whisk together tarragon, lemon rind (optional), mustard, sugar, salt, remaining 3 tablespoons olive oil and remaining 3 tablespoons lemon juice in large bowl until blended. Toss in onion and drained peas.

Step 6

Preheat grill to medium heat. Grill pork, turning occasionally, until it registers 135°F on an instant-read thermometer, about 20 minutes. Let stand 10 minutes, slice, and serve with pea salad.

Products in this Recipe

Sazonador Total

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Lemon Juice

Peas

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