Grapefruit-and-Sugar-Rubbed Pork Tenderloin

by0| PUBLISHED Feb 22, 2014 9:45 AM
Grapefruit-and-Sugar-Rubbed Pork Tenderloin
Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust. Ingalls Photography
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Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust. This recipe first appeared in our March 2014 issue with the story Winter's Brightest Jewel.

Yield: serves 4

Ingredients

  • 1 cup packed dark brown sugar
  • 1 tbsp. smoked sweet paprika
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground fennel
  • <sup>1</sup>⁄<sub>4</sub> tsp. cayenne
  • 5 cloves garlic, peeled
  • 2 grapefruit, 1 pink or red grapefruit and 1 white, zested and <a href="https://www.saveur.com/article/techniques/how-to-supreme-citrus/">supremed</a>
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (1 1/2-lb.) pork tenderloin

Instructions

  • Heat oven to 450°. Purée sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a food processor until very smooth; transfer to a large bowl. Add pork and toss to combine; cover with plastic wrap and let sit 15 minutes at room temperature. Transfer pork to an aluminum foil-lined baking sheet fitted with a wire rack; cook until slightly caramelized on the outside and an instant-read thermometer inserted into the pork registers 140°, about 45 minutes. Let pork rest 10 minutes before slicing.