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. smoked paprika; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 pork tenderloin, about 1¼ lbs.; 4½ tbsp. Extra Virgin Olive Oil; 1 red onion, cut into ½ ” dice; 4 tbsp. Lemon Juice; 3 cups 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

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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® Frozen Peas, and carries the taste of spring. Punched up with a dressing made with smooth, golden GOYA® Extra Virgin Olive Oil, 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

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1 tsp.

smoked paprika

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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pork tenderloin, about 1¼ lbs.

4½ tbsp.

GOYA® Extra Virgin Olive Oil, divided

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Spring Mixed Pea Salad

red onion, cut into ½ ” dice

4 tbsp.

GOYA® Lemon Juice, or fresh), divided

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3 cups

frozen GOYA® Peas

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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

Buy at Shop.goya.com

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Sazonador Total

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil

Find in-store

Lemon Juice

Find in-store

Peas

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Recipe Tags

Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

Prep Time: 25m

Total time: 65m

Yields: 4 Servings

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 href="https://www.goya.com/en/products/frozen-peas/">Frozen Peas</a>, and carries the taste of spring. Punched up with a dressing made with smooth, golden GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">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.