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Creole Rosemary Tendeloin

Patrick WeldonPatrick Weldon Posts: 3
edited 10:51PM in Pork
• 1 Tenderloin
• 1 Bottle of Zatarain's Creole Mustard
• 1 Large Handful of Fresh Rosemary

Instructionschop the rosemary, get an iron skillet hot on the stove.Season tenderloin liberally with salt and pepper. Sear in a hot, hot black iron skillet on the stove to give a light brown on the outside. Roll it around a few times. This should only take a few minutes. Put the tenderloin on plate and let cool to room temp. Smear with as much creole mustard as possible then coat with the fresh chopped rosemary. Put on Big Green Egg at high temp (around 450) then quickly drop temp to around 300. Cook until internal thermometer reads 155 to 160. Then put on serving plate and cover with foil for 10 minutes. Enjoy!NotesNumber of Servings: Time to Prepare:
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