Spice-rubbed pork tenderloin with spring mixed pea salad
Latin Recipe
Meat and poultry
Launch
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
Aderezo de especias ahumadas para la carne
- 1 teaspoon of Complete Seasoning
- 1 teaspoon paprika ahumada
- 1 teaspoon of Adobo with GOYA pepper
- 600 grams of pork loin
- 4.5 tablespoons of GOYA Unico olive oil
Para la ensalada primaveral con guisantes
- 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
- Combine Smoky Spice Rub ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
