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  • Caribbean Pork Tenderloin with Cascabel Mole Sauce

Caribbean Pork Tenderloin with Cascabel Mole Sauce

The easiest and best Harissa succotash ever made

    2 tablespoon Jamaican Jerk Rub

    1/2 teaspoon Salt, divided

    1 Pork Tenderloin, trimmed and halved

    Cascabel Mole Sauce to dip

    Greens

Notes:

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