7 Pepper Pork Loin

January 15, 2020

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!

  Ingredients:

              Instructions:

  1. 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. 
  2. 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. 
  3. 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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