- 4
- 25 mins
- 65 mins
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 1¼ lbs.
- 4½ tbsps Extra Virgin Olive Oil, divided
- Spring Mixed Pea Salad:
- 1 red onion, cut into ½ ” dice
- 4 tbsps Lemon Juice (or fresh), divided
- 3 cups frozen Peas
- 1½ cups sugar snap peas, halved crosswise
- 2 tsps chopped fresh tarragon
- 1 tsp. grated lemon rind (optional)
- ½ tsp. Dijon mustard
- ¼ tsp. sugar
- ½ tsp. salt
Preparation
Step 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.