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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.
Ingredients
Smoky Spice Rub
1 tsp.
smoked paprika
1
pork tenderloin, about 1¼ lbs.
4½ tbsp.
GOYA® Extra Virgin Olive Oil, divided
Spring Mixed Pea Salad
1
red onion, cut into ½ ” dice
4 tbsp.
GOYA® Lemon Juice (or fresh), divided
3 cups
frozen GOYA® 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
Directions
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.
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