Ingredients
Zest of 1 lemon
2 tbsp. packed brown sugar
2 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. kosher salt
2 tbsp. extra-virgin olive oil
1 1/2 lb. pork tenderloin
2 scallions, white and pale green parts only, thinly sliced
1/2 c. fresh parsley, finely chopped
1/4 c. extra-virgin olive oil
2 cloves garlic, minced
3 tbsp. red wine vinegar
2 tbsp. fresh oregano leaves
1/2 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a small bowl, whisk lemon zest, brown sugar, paprika, cumin, and salt. Stir in oil to create a paste. Spread paste all over pork.Step 2Prepare a grill for medium-high heat; preheat 5 minutes, or heat a grill pan over medium-high heat. Grill pork, turning occasionally with tongs, until charred and an instant-read thermometer inserted into thickest part registers 145°, about 20 minutes. (For larger tenderloins, bake in a 400º oven until desired temperature is reached, 15 to 25 minutes more.) Let rest 10 minutes.
Step 1In a medium bowl, stir scallions, parsley, oil, garlic, vinegar, oregano, and red pepper; season with salt and black pepper. Step 2Slice pork and arrange on a platter. Spoon herb sauce over top to serve.
Thanks to a magical combination of brown sugar, cumin, paprika, and lemon zest, this is honestly one of our all-time favorite pork recipes. Grilling doesn’t take long, but will depend on how large your tenderloin is as they vary in size. Check it with a thermometer to guarantee it isn’t overcooked and will be juicy and tender. While it grills, get started on the herb sauce. Is it necessary? Maybe not. But it’s amazing and makes everything taste 1,000 better. Round out the meal with some grilled vegetables like asparagus or zucchini to create a dynamite summer dinner. We also love using some leftover slices on a sandwich—just make sure you hang on to some sauce to spread on the bread! If you tried this recipe, let us know how it went in the comments below!
