Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

By carvalhohm

Ingredients

• Smoky Spice Rub:
• 1 tbsp. GOYA® Sazonador Total
• 1 tsp. smoked paprika
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 pork tenderloin, about 1 1/4 lbs.
• 4 1/2 tbsp. GOYA® Extra Virgin Olive Oil, divided
• Spring Mixed Pea Salad:
• 1 red onion, cut into 1/2 ” dice
• 4 tbsp. GOYA® Lemon Juice (or fresh), divided
• 3 cups GOYA® Frozen Peas
• 1 1/2 cups sugar snap peas, halved crosswise
• 2 tsp. chopped fresh tarragon
• 1 tsp. grated lemon rind (optional)
• 1/2 tsp. Dijon mustard
• 1/4 tsp. sugar
• 1/2 tsp. salt

Details

Servings 4
Adapted from goya.com

Preparation

Step 1

1. Combine Smoky Spice Rub ingredients.

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.

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.

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.

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.

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.