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 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

Details

Servings 4
Preparation time 25mins
Cooking time 65mins

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.