Spice Rubbed Pork
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- 1 teaspoon(s) dry mustard
- 2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) crushed red pepper
- 1 1/2 pound(s) pork tenderloin
- 4 piece(s) 2 oz store bough corn bread
- 1/4 cup(s) ranch dressing
- 2 tablespoon(s) milk
- 2 tablespoon(s) chives chopped
- 1 teaspoon(s) lemon juice
- 1 pound(s) sugar snap peas
- 1/2 whole(s) english cucmber chopped
- 1/2 cup(s) grated radishes
- 1. Preheat grill for covered direct grilling on med.-high.
- 2. In sm. bowl, mix dry mustard, cumin, crushed red pepper, and l/2 tsp. salt. Rub all over pork. Grill, covered, 15 min. or until cooked through (l45°F), turning occasionally. Add cornbread to hot grill 2 min. before pork is done cooking; grill 1 min. per side or until toasted. Transfer pork and cornbread to cutting board; tent with foil.
- 3. Meanwhile, in Ig. bowl, whisk dressing, milk, chives, lemon juice, and V4 tsp. pepper. Add snap peas, cucumber, and radishes and toss to combine.
- 4. Thinly slice pork. Divide among plates. Serve with Snap Pea-Cucumber Salad and cornbread.
This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.
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Spice Rubbed Pork Recipe at a Glance
- COURSE: Main Dishes