Smoky Spanish Pork Tenderloin with Apple-Citrus Salsa
Savor the vibrant flavors of Spain with this Smoky Spanish Pork Tenderloin, seasoned with aromatic spices and grilled to perfection. The tenderloin is infused with the deep, rich flavors of pimenton, a Spanish smoked paprika that lends a unique smokiness. Paired with a refreshing apple-citrus salsa made from tart Granny Smith apples and zesty lime, this dish strikes a harmonious balance between savory and sweet. Garnish with fresh cilantro and lime wedges for an added touch of color and flavor. Perfect for any gathering, this recipe serves four and is sure to impress your guests with its delightful combination of tastes and aromas.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Pork Tenderloin
1 (1 lb, trimmed)
Chili Powder
1.5 (teaspoons)
Dried Oregano
0.5 (teaspoon)
Ground Cumin
0.5 (teaspoon)
Pimenton (smoked paprika)
0.125 (teaspoon)
Kosher Salt
0.75 (teaspoon, divided)
Black Pepper
0.5 (teaspoon, divided)
Olive Oil
2 (tablespoons, divided)
Granny Smith Apples
2 (cups, diced)
Fresh Cilantro
2 (tablespoons, chopped)
Apple Juice
2 (tablespoons)
Lime Rind
0.5 (teaspoon, grated)
Fresh Lime Juice
1.5 (teaspoons)
Green Onions
2 (sliced)
Jalapeno Pepper
0.5 (thinly sliced)
Instructions
1
In a small bowl, combine the chili powder, dried oregano, ground cumin, and pimenton to create a flavorful spice blend.
2
Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper, mixing well.
3
Brush 1 tablespoon of olive oil over the trimmed pork tenderloin and generously rub the spice mixture all over the meat, ensuring it’s evenly coated.
4
Let the seasoned pork rest at room temperature for 30 minutes to allow the flavors to infuse.
5
Preheat your grill to medium-high heat, ensuring it’s hot enough for a good sear.
6
In a medium bowl, mix the remaining 1 tablespoon of olive oil, the rest of the kosher salt and black pepper, the diced apples, chopped cilantro, apple juice, grated lime rind, fresh lime juice, sliced green onions, and thinly sliced jalapeno. Toss this mixture gently to combine all the ingredients into a vibrant salsa.
7
Place the pork tenderloin on a grill rack coated with cooking spray to prevent sticking. Grill the pork for 6 minutes on each side, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
8
Once grilled, remove the pork from the grill and let it rest for 5 minutes to retain its juices.
9
Slice the pork crosswise into medallions and serve topped with the apple-citrus salsa. Garnish with lime wedges and fresh cilantro leaves for an added burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Smoky Spanish Pork Tenderloin?
It features a savory, smoky taste from Spanish pimenton paired with a refreshing, sweet-tart apple-citrus salsa.
What is pimenton?
Pimenton is a Spanish smoked paprika that provides a deep, rich smokiness and unique aroma to the pork.
How do I prepare the spice blend for the pork?
Mix chili powder, dried oregano, ground cumin, and pimenton in a small bowl with kosher salt and black pepper.
How much pork tenderloin do I need for this recipe?
The recipe calls for 1 lb of trimmed pork tenderloin.
Why should the pork rest at room temperature for 30 minutes?
Letting the seasoned pork rest allows the spice flavors to infuse into the meat and helps it cook more evenly.
What kind of apples are best for the salsa?
Granny Smith apples are recommended for their crisp texture and tart flavor which balances the smoky pork.
What ingredients are in the apple-citrus salsa?
The salsa consists of diced apples, cilantro, apple juice, lime rind, lime juice, green onions, and jalapeno mixed with olive oil.
What grill temperature is required for this recipe?
The grill should be preheated to medium-high heat to ensure a good sear on the tenderloin.
How do I prevent the pork from sticking to the grill?
Ensure the grill rack is well-coated with cooking spray before placing the pork tenderloin on it.
How long should I grill the pork tenderloin?
Grill the pork for approximately 6 minutes on each side.
What is the safe internal temperature for the pork?
The pork should reach an internal temperature of 145°F (63°C) as measured by a meat thermometer.
Why must the pork rest for 5 minutes after grilling?
Resting the meat allows the juices to redistribute, ensuring the pork remains tender and moist when sliced.
How should I slice the pork for serving?
The pork should be sliced crosswise into medallions before being topped with the salsa.
Is this Spanish pork recipe spicy?
The recipe has a mild to moderate heat level from the chili powder and jalapeno, which can be adjusted to preference.
How many servings does this recipe provide?
This recipe serves four people.
Can I substitute the apple juice in the salsa?
Yes, you can substitute orange juice or even white grape juice if apple juice is unavailable.
What if I don't have pimenton?
While pimenton is ideal, you can use regular smoked paprika as a substitute for a similar smoky effect.
Should I remove the seeds from the jalapeno?
For a milder salsa, remove the seeds and membranes before thinly slicing the jalapeno.
What is the best way to get lime rind?
Use a microplane or fine grater to zest only the green outer layer of the lime, avoiding the bitter white pith.
Can I use dried cilantro instead of fresh?
Fresh cilantro is preferred for the salsa's bright flavor, but you can use a smaller amount of dried cilantro if necessary.
What side dishes pair well with this pork tenderloin?
It pairs beautifully with roasted potatoes, Spanish rice, or a fresh green garden salad.
Can I cook this dish if I don't have a grill?
Yes, you can sear the pork in a heavy skillet over medium-high heat on the stovetop and finish it in the oven.
Is this recipe suitable for a healthy diet?
Yes, it uses lean pork tenderloin, fresh fruit, and heart-healthy olive oil with no added sugars.
How do I know if the grill is at medium-high heat?
At medium-high heat, you should only be able to hold your hand over the grates for about 3 to 4 seconds.
Can I use pork loin instead of pork tenderloin?
Pork loin is much larger and tougher; if you use it, you will need to adjust the cooking time significantly.
How should I store leftovers?
Store leftover pork and salsa in separate airtight containers in the refrigerator for up to 3 days.
Can the salsa be made in advance?
The salsa can be made a few hours ahead, but it is best served fresh so the apples stay crisp.
What is the purpose of the olive oil in the salsa?
The olive oil helps bind the salsa ingredients together and adds a silky mouthfeel that complements the citrus.
Can I use lemon juice instead of lime juice?
Lemon juice will work, though lime juice is traditional for the zesty, bright profile of this specific salsa.
What garnishes should I use for presentation?
Garnish the plate with fresh cilantro leaves and lime wedges for extra color and fresh citrus flavor.