Grilled cumin spiced pork tenderloin from Skinnytaste by Gina Homolka

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on April 27, 2025

    We really loved the spice rub in this recipe. I increased the cumin to ¾ T and since we had dried powdered Calabrian Hot chili power from Oaktown spice shop that is quite hot but super flavorful we used ½ of the chili called for. We also used smoked Spanish paprika. We broiled until the internal temperature was 135 and let it rest and the temperature rose to over 137 while resting. It came out perfectly. We allowed the pork to sit in the spice mix for 3 hours before broiling and served it with the Ottolenghi Chamoy from Flavor cookbook. A perfect match.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.