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Reviewed Pork Tenderloin with Seasoned Rub

Jan 21, 2011 in Food Network Community Toolbox on

Searching the web for a pork rub and came across this one. Wanted something without salt. I used a pork rib roast instead of the tenderloin. Frenched the bones about 1 to 1.5 inches. Easy to do. Cut on each side of the bone and use a pairing knife to scrape away the tissue. Prepared the rub as directed. Dried roast and then rubbed with small...

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