Spice-rubbed pork tenderloin with white barbecue sauce and grilled asparagus from Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat (page 59) by Curtis Stone

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Notes about this recipe

  • foodgloriousfood on July 29, 2021

    On the basis of Lou_weez's review I decided to put this in the line-up. I have just printed out the recipe from my book and my edition states 2 Pork tenderloins (about 1 lb each) My book is the 2015 US edition so it seems that the cut of pork was changed for the US market. I will update this note when I have made the recipe. I will try making it with tenderloin as written in my edition. UPDATE: made the tenderloin per the US edition and also made the white bbq sauce (which was an aoli with roasted chopped poblano) Didn't love the rub on the tenderloins as I found it a bit heavy and I didn’t even use all of it. I do think that loin with a bit of fat on it would be better than tenderloins as the spice rub on the tenderloins made a paste that didn’t create a crust due to the lack of fat and faster cooking time. Not sure why the recipe was changed between editions from loin to tenderloin. Wouldn’t make the tenderloin version again.

  • lou_weez on July 27, 2021

    Delicious! Made this with pork loin (as that's what the recipe states so not sure why it has tenderloin on here) and the flavours reminded us a bit of Christmas (in Australia). Easy enough for a weeknight meal.

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