Albuquerque grilled pork tenderloin with beans and greens sauté from Grilling: Exciting International Flavors from the The Culinary Institute of America (page 14) by Curtis Parker and The Culinary Institute of America

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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

  • Eat Your Books

    Apply spice rub at least two hours and up to twelve hours in advance.

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