How to make it

  • Butterfly pork by making lengthwise cut down center of each tenderloin,being careful not to cut all the way through. Open each tenderloin like a book;flatten gently with heel of your hand to 3/8 to 1/2" thickness.
  • Combine all spice paste ingredients in small bowl;spread over both sides of tenderloins. (Pork can be refrigerated at this point 1 day ahead.Cover and refrigerate.)
  • Heat grill . Grill pork,covered,over med. heat or coals 4-6 mins or till pale pink in center,turning once. Remove pork. Cover loosely with foil;let stand 5 mins before slicing. Serve with lemon wedges.

Reviews & Comments 5

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  • brianna 4 years ago
    You've got another winner here. Can't wait to try it out.
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  • wynnebaer 4 years ago
    Got it saved.
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  • otterpond 4 years ago
    Sounds great! I think I have one of those pork tenderloins lurking in the freezer, but I see things I'm missing on my spice rack.
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  • valinkenmore 4 years ago
    Sounds great Pat.
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  • sitbynellie 4 years ago
    Nice recipe... I love pork tenderloin. The spices will just make this sing.
    Thanks again!
    Susan
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