Goya Foods Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

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Goya Foods Spice-Rubbed Pork Tenderloin with Spring Mixed Pea Salad

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Why not try a dish that will brighten your table? Here, the pork is accompanied by a vibrantly colorful pea salad, carrying the taste of spring. Punched up with 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.


  • 1 Tbsp. GOYA® Sazonador Total
  • 1tsp. smoked paprika
  • 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 pork tenderloin, about 1¼ lbs.
  • 4½ Tbsp. GOYA® Extra Virgin Olive Oil, divided
  • 1 red onion, cut into ½” dice
  • 4 Tbsp. GOYA® Lemon Juice (or fresh), divided
  • 3 cups GOYA® Frozen Peas
  • 1½ cups sugar snap peas, halved crosswise
  • 2 tsp. chopped fresh tarragon
  • 1 tsp. grated lemon rind (optional)
  • ½ tsp. Dijon mustard
  • ¼ tsp. sugar
  • ½ tsp. salt

Recipe Info

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.

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