Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to a gorgeous crust. This recipe first seemed in our March 2014 subject with the story wintry weather's Brightest Jewel.

Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to crust.

serves four

constituents

1 cup packed dark brown sugar

1 tbsp. smoked candy paprika

1⁄2 tsp. ground cumin

1⁄2 tsp. floor fennel

1⁄four 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

directions

warmth oven to 450°. Purée sugar, paprika, cumin, fennel, cayenne, garlic, grapefruit zest and segments, plus salt in a meals processor until very easy; transfer to a large bowl. Add pork and toss to combine; cowl with plastic wrap and let sit down 15 minutes at room temperature. switch pork to an aluminum foil-lined baking sheet outfitted with a wire rack; cook dinner unless slightly caramelized on the outside and an quick-study thermometer inserted into the pork registers one hundred forty°, about 45 minutes. Let pork rest 10 minutes before cutting.