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.
- 1 cup packed dark brown sugar
- 1 tbsp. smoked sweet paprika
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. ground fennel
- 1⁄4 tsp. cayenne
- 5 cloves garlic, peeled
- 2 grapefruit, 1 pink or red grapefruit and 1 white, zested and supremed
- Kosher salt and freshly ground black pepper, to taste
- 1 (1 1/2-lb.) pork tenderloin
- 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.