Bobby Flay's Spanish-influenced pork loin further boosts the flavor of the meat by coating it in a dry rub of paprika, coriander, cumin, and other spices.

Serves 4


  • ¼ cup plus 1 tsp. kosher salt, divided
  • ¼ cup sherry vinegar
  • ¼ cup sugar
  • ½ tsp. whole black peppercorns
  • 12 sprigs thyme
  • 3 cloves garlic, peeled and smashed
  • 1 (1- to 1½-pound) pork tenderloin, trimmed
  • 2 Tbsp. pimentón (smoked paprika) or sweet paprika
  • 2 tsp. dry mustard
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. ground fennel
  • 1 tsp. coarsely ground black pepper
  • 2 Tbsp. canola oil


Active time: 45 minutes
Total time: 2 hours

In a medium pot, combine 3 cups water, ¼ cup salt, vinegar, sugar, peppercorns, thyme, and garlic. Bring to a boil, stirring occasionally. Remove from heat, add 3 cups ice, and stir until melted. When mixture has cooled to room temperature, transfer to a gallon-size resealable plastic bag, add pork, seal, and place in a large bowl. Chill 1 to 3 hours.

Preheat grill to medium-high heat. Drain and rinse pork (discarding marinade). Pat meat dry and transfer to a large, shallow dish. In a small bowl, combine pimentón, mustard, coriander, cumin, fennel, pepper, and remaining 1 tsp. salt. Rub oil on pork, then pat with spice mixture to coat. Set aside at room temperature 20 minutes.

Grill pork until browned on all sides, and a thermometer inserted in the thickest part of meat reads 155°, about 20 minutes. Transfer to a plate and let rest 10 minutes. Cut into slices and serve.

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