A marinade of grapefruit, brown sugar, and spices create a delicious caramelization on this roasted pork tenderloin! Take advantage of peak season grapefruit this winter!
Are you a grapefruit fan? I like grapefruit in things, but not necessarily on it's own. My mom would often eat it sprinkled with some salt! Grapefruit actually pairs best with something a bit salty and savory as it brings out the subtle sweetness it contains. Which makes it a perfect accompaniment to meat!
Even if you don't love grapefruit (my husband doesn't), I think you'll still love the caramelization and flavor this marinade has. It does not have a heavy grapefruit flavor (though the accompanying sauce certainly does, the pork is still delicious without it).
Grapefruit & Sugar-Rubbed Pork Tenderloin
2 grapefruit, 1 pink or red and 1 white
1 cup packed dark brown sugar
1 tablespoon smoked sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/4 teaspoon cayenne
5 cloves garlic, peeled
1 (1.5 lb) pork tenderloin
salt and pepper, to taste
Preheat oven to 450.
First, zest and supreme the grapefruit. Add the zest, grapefruit segments, brown sugar, paprika, cumin, fennel, cayenne, garlic and a pinch of salt to a food processor. Puree until very smooth and transfer to a large bowl. Add the pork, toss to combine and cover with plastic wrap. Let sit at room temperature for 15 minutes.
Place a wire rack over a foil lined baking sheet. Transfer the pork to the rack and pour the remaining marinade in a small saucepan. Bake the pork until slightly caramelized on the outside and measuring 140 degrees, 20-25 minutes.
Meanwhile, bring the reserved marinade to a boil over high heat. Reduce heat to medium-high and boil gently, stirring often, until reduced by half, about 12-15 minutes.
Let the pork rest 10 minutes before slicing. Serve with glaze.
Source: adapted from Saveur
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