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Seven Pepper Pork Loin

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Seven Pepper Pork Loin

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A store-wide favorite that can be paired with so many delicious sides!

Ingredients

  • 1 pork tenderloin, trimmed and cleaned
  • 1 pound of spinach, washed and dried
  • 1 teaspoon olive oil
  • 2-3 cloves garlic, minced
  • Stuart’s Spices Seven Pepper
  • Optional: Stuart’s Spices Garlic Brine

Instructions

  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. In a large bowl, add 1 tablespoon of olive oil and apply Seven Pepper Rub to tenderloin, making sure to coat all sides of each tenderloin.
  4. If you’re grilling or pan searing, you’ll want to start at a medium-high temperature.
  5. Heat the oil and add minced garlic in a skillet and add spinach.
  6. Cover and cook on low heat.
  7. Grill or pan sear the tenderloins until the internal temperature is between 150-160° F.
  8. Remove from heat and let the tenderloins rest for 5 to 10 minutes, we recommend wrapping in aluminum foil for this step.
  9. Slice and serve on a bed of the sautéed spinach, and enjoy!

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