Spice-rubbed pork tenderloin with spring mixed pea salad

Latin Recipe

Meats and fowl

Meal

Easy

60'

In this spring, why not surprise with a delicious dish on your table? This succulent recipe for grilled pork loin is seasoned with the best GOYA spices. Here, the pork is accompanied with a vibrant and colorful pea salad and other seasonings that make a colorful, tasty and very spring dish. Bon appetit!

 

Ingredients Preparation Share

Ingredients

Rations:

Smoky spice rub

For the spring salad with peas

  • 1 red onion
  • 4 tablespoons lemon juice
  • 3 cups of Green Pigeon Peas
  • 2 teaspoon of tarragon
  • 1 teaspoon of lemon zest
  • 0.5 teaspoon of mustard
  • 0.25 teaspoon of sugar
  • 0.5 teaspoon of salt

Preparation

  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.

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