Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Name: Grapefruit-and-Sugar-Rubbed Pork Tenderloin
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

INGALLS PHOTOGRAPHY

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.

Ingredients

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

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Instructions

Step 1

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.