Yield: Yields about 1/3 cup of rub, enough for four chops or two 3/4- to 1-lb. tenderloins.
For more surface and crust, butterfly the tenderloin. If you do, mix a double batch of rub so you’re sure to have enough. If you don’t have a mortar and are using ground spices, crush everything in a small mixing bowl with a wooden spoon.
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This rub produces flavorful crust and very tender pork.An alternate indoor cooking method works well. Pat tenderloins with rub, then sear in nonstick skillet for 5 minutes until browned on all sides. Roast in 350 degree oven for 15 minutes to internal temperature of 140. Let rest 10 minutes until temperature raises to 150 degrees. Slice and serve.
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