Spice Rubbed Pork Tenderloin with Summer Squash Succotash | Goldeneye Winery Recipes
All of our favorite summer garden vegetables set the stage for pan roasted, spice rubbed juicy pork tenderloin paired with Pinot Noir.
Ingredients
- 2 pork tenderloins (~2.5 - 3 lbs total)
- ½ teaspoon ground black pepper
- ¼ teaspoon coriander
- ¼ teaspoon cayenne
- 1 ½ teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
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