This great pepper blend combines 7 different peppers with some of your favorite spices and a pop of salt to brighten up almost any dish!
- Brine pork tenderloins in Stuart’s Garlic Brine for 4 to 6 hours. (See package instructions.) Remove tenderloins from brine; rinse and pat dry. Apply Stuart’s Seven Pepper Rub to taste.
- Heat up the grill. Rinse and clean the spinach. Heat the oil and add granulated garlic in a skillet and add spinach. Cover and cook on low heat.
- Place the tenderloin on a hot grill and grill until the internal temperature is 150 to 160°. Remove from heat and let the tenderloins rest for 5 to 10 minutes. Slice and serve.
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