Name: Grilled Spice-Rubbed Pork Tenderloin with Charred Fingerling Potato Salad
Total time: 45 min
Yield: Serves 4
Ingredients: 1½ pounds fingerling potatoes, unpeeled, halved lengthwise; ¼ cup vegetable oil, divided; 2½ teaspoons kosher salt, divided; 1¼ teaspoon pepper, divided; 1 tablespoon packed brown sugar; 2½ teaspoons smoked paprika; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground allspice; 2 (1-pound) pork tenderloins, trimmed; 2 tablespoons white balsamic vinegar; ¾ cup jarred roasted red peppers, sliced thin; ½ cup pecans, toasted and chopped; 2 scallions, sliced thin

Grilled Spice-Rubbed Pork Tenderloin with Charred Fingerling Potato Salad

By America's Test Kitchen

Published on May 23, 2026

Time

45 minutes

Yield

Serves 4

Grilled Spice-Rubbed Pork Tenderloin with Charred Fingerling Potato Salad

Ingredients

1½ pounds fingerling potatoes, unpeeled, halved lengthwise¼ cup vegetable oil, divided2½ teaspoons kosher salt, divided1¼ teaspoon pepper, divided1 tablespoon packed brown sugar 2½ teaspoons smoked paprika ⅛ teaspoon ground cinnamon ⅛ teaspoon ground allspice 2 (1-pound) pork tenderloins, trimmed2 tablespoons white balsamic vinegar ¾ cup jarred roasted red peppers, sliced thin½ cup pecans, toasted and chopped2 scallions, sliced thin

Before You Begin

Fingerling potatoes with a 1-inch diameter work best in this recipe; if they are thinner, you may not be able to skewer them with the cut sides facing down. You can substitute small, halved red potatoes, if necessary. You can substitute white wine vinegar for the white balsamic vinegar. You will need four 12-inch metal skewers for this recipe.

Instructions

Toss 1½ pounds unpeeled fingerling potatoes, halved lengthwise, with 1 tablespoon vegetable oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Cover and microwave until softened, 6 to 8 minutes, stirring halfway through cooking. Drain potatoes well, then thread, cut side down, onto four 12-inch metal skewers.

Meanwhile, mix 1 tablespoon packed brown sugar, 2½ teaspoons smoked paprika, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground allspice, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper together in bowl. Measure out 2 teaspoons spice mixture and set aside for salad. Pat 2 trimmed pork tenderloins dry with paper towels and rub evenly with remaining spice mixture.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

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, 8 to 15 minutes, turning as needed. Transfer pork to carving board and potatoes to platter; tent both with aluminum foil.

Whisk 2 tablespoons white balsamic vinegar, remaining 3 tablespoons oil, and reserved spice mixture together in large bowl. Carefully slide potatoes off skewers into bowl and add ¾ cup jarred roasted red peppers, sliced thin; ½ cup toasted pecans, chopped; 2 thinly sliced scallions. Toss potatoes gently to combine and season with salt and pepper to taste. Cut pork into ½-inch-thick slices. Serve with salad.