This recipe is a heavenly combination of sweet and savoury. The succulent pork is rubbed with a sugar and grapefruit concoction, which is what makes this dish stand out!
- 8oz packed dark brown sugar
- 1 tbsp. smoked sweet paprika
- ½ tsp. ground cumin
- ½ tsp. ground fennel
- ¼ 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 (1½-lb.) pork tenderloin
Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down and maintain the temperature at 230 degrees C. For more information, please refer to our Cooking Techniques Guide.
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 a cast iron tray 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.
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