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re: Cooking a whole tenderloin for Christmas
Posted on 12/22/16 at 10:51 pm to Coater
Posted on 12/22/16 at 10:51 pm to Coater
I think your method is the best course of action for a tenderloin. Reverse searing will provide the best result.
There is a real specific way to peel & trim it so as to maximize the amount of usable product but it's too arduous for me to attempt to articulate it in text.
There is a real specific way to peel & trim it so as to maximize the amount of usable product but it's too arduous for me to attempt to articulate it in text.
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