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Seven Pepper Pork Loin

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Seven Pepper Pork Loin

A store-wide favorite.



  1. Optional first step: Brine the pork tenderloins in Stuart’s Garlic Brine for 4 to 6 hours, see package for instructions
  2. Remove tenderloins from brine and then rinse and pat dry
  3. Apply Stuart’s Seven Pepper Rub, making sure to coat all sides of each tenderloin
  4. Get the grill to a medium-high heat
  5. Rinse and clean the spinach
  6. Heat the oil and add granulated garlic in a skillet and add spinach
  7. Cover and cook on low heat
  8. Grill the tenderloins until the internal temperature is between 150-160°
  9. Remove from heat and let the tenderloins rest for 5 to 10 minutes
  10. Slice and serve on a bed of the sautéed spinach