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

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Total time

1h 5m




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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
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Smoky Spice Rub

1 tsp.

smoked paprika


pork tenderloin, about 1¼ lbs.


GOYA® Extra Virgin Olive Oil, divided

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.


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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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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

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