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Ingredients
- INGREDIENTS
- FOR THE TENDERLOIN
- 2 tbsp. brown sugar
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- Zest of 1 lemon
- 1 tsp. kosher salt
- 2 tbsp. extra-virgin olive oil
- 1 1/2 lb. pork tenderloin
- FOR THE HERB SAUCE
- 1/4 c. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1/2 c. parsley, finely chopped
- 2 scallions, finely chopped
- 2 tbsp. fresh oregano leaves
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Preparation
Step 1
DIRECTIONS
In a small bowl, whisk together brown sugar, paprika, cumin, and salt. Stir in olive oil to form a paste. Spread paste all over tenderloin.
Heat grill or grill pan to medium-high heat. Grill pork, turning occasionally with tongs, until charred and a thermometer inserted into the thickest part of the tenderloin reads 145, about 20 minutes. (For larger tenderloins, bake in a 400º oven for 15 to 25 minutes more, until desired internal temperature is reached.)
Make herb sauce: In a medium bowl, stir together all ingredients and season with salt and pepper.
Let rest 10 minutes, then slice and serve with herb sauce.