Grilled pork tenderloin with Caribbean-style rub from The Best of Fine Cooking: 101 Quick & Delicious Recipes, Fall 2004 (page 82) by Molly Stevens

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Notes about this recipe

  • chawkins on July 25, 2018

    This was okay, not much effort involved. I used a jalapeno instead of the habanero since that was what I had on hand and I wasn't going to go out in the rain for one habanero. ETA Made this again 10/19/23 with half a habanero this time for half a recipe, served with Kenji’s duck fat-fried fingerling potatoes and broccoli and blistered shishito. Husband really enjoyed the meal, said the pork was juicy and flavorful.

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