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 Preparation Share

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 Aceite de Oliva Único

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.