Spiced pork tenderloin with roasted potatoes and green onions from Cooking Light Magazine, July 2015 (page 30)

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

Accompaniments: Fennel and parsley salad

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

  • sldoug on April 23, 2016

    The only change I made to this was to use about six slices of bacon instead of just two (I needed to use them up) and 1.5 pounds of new potatoes (since that's how they come at the store this time of year). The recipe was fine. I appreciated the flavor of the rub but it didn't really penetrate the pork, and the potatoes were only okay. I probably wouldn't make it again.

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