Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad


Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

Print Recipe

Prep time


Total time

1h 5m




Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

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
  • Directions

Smoky Spice Rub

Spring Mixed Pea Salad


red onion, cut into ½ ” dice

4 tbsp.

GOYA® Lemon Juice (or fresh), divided

3 cups

frozen GOYA® Peas


sugar snap peas, halved crosswise

2 tsp.

chopped fresh tarragon

1 tsp.

grated lemon rind (optional)

½ tsp.

Dijon mustard

¼ tsp.


½ tsp.



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.

New from Goya

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60 Better For You

Recipe Reviews

No Reviews Yet


Kitchen View