This recipe from America’s Test Kitchen combines succulent spice-rubbed pork tenderloin with a delicious potato salad. Microwave the potatoes until they are softened and then thread onto skewers. Make the spice rub, set some aside and rub the rest into the pork. Grill the pork and potatoes. While the pork rests, combine vinegar and oil with the reserved spice mix. Add potatoes and remaining salad ingredients to the bowl and toss to combine. Slice the pork and serve with the salad. Cook’s note: I grilled and sliced red peppers instead of using jarred peppers.

Avoiding Additives and Preservatives

Check the dried ingredients to make sure they don’t contain colour or anti-caking agents. Instead of white balsamic vinegar, I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Make sure the pecans do not contain preservatives. Unico roasted red peppers are free of additives.

Grilled spice-rubbed pork tenderloin with charred fingerling potato salad

Ingredients:

1½ pounds (680 g) fingerling potatoes, unpeeled, halved lengthwise

¼ cup (60 ml) vegetable oil, divided

2½ teaspoons (12.5 ml) kosher salt, divided

1¼ teaspoon (6.25 ml) pepper, divided

1 tablespoon (15 ml) packed brown sugar

2½ teaspoons (12.5 ml) smoked paprika

⅛ teaspoon (0.62 ml) ground cinnamon

⅛ teaspoon (0.62 ml) ground allspice

2 (1-pound/454-g) pork tenderloins, trimmed

2 tablespoons (30 ml) white balsamic vinegar

¾ cup (187.5 ml) jarred roasted red peppers, sliced thin

½ cup (125 ml) pecans, toasted and chopped

2 scallions, sliced thin

Preparation:

Toss unpeeled fingerling potatoes, halved lengthwise, with 1 tablespoon (15 ml) vegetable oil, ½ teaspoon (2.5 ml) kosher salt, and ¼ teaspoon (1.25 ml) pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four skewers.

Meanwhile, mix packed brown sugar, smoked paprika, ground cinnamon, ground allspice, remaining 2 teaspoons (10 ml) salt, and remaining 1 teaspoon (5 ml) pepper together in bowl. Measure out 2 teaspoons (10 ml) spice mixture and set aside for salad. Pat 2 trimmed pork tenderloins dry with paper towels and rub evenly with remaining spice mixture.

Clean and oil cooking grate. Place pork and potatoes on grill. Cook (covered if using gas) until pork and potatoes are well browned on all sides and pork registers 145 degrees F, (63 C) 8 to 15 minutes, turning as needed. Transfer pork to carving board and potatoes to platter; tent both with aluminum foil.

Whisk 2 tablespoons (30 ml) balsamic vinegar, remaining 3 tablespoons (45 ml) oil, and reserved spice mixture together in large bowl. Carefully slide potatoes off skewers into bowl and add roasted red peppers, toasted pecans, chopped and scallions. Toss potatoes gently to combine and season with salt and pepper to taste. Cut pork into ½-inch- (1.25-cm-) thick slices. Serve with salad. Serves 4.

From America’s Test Kitchen