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Hey guys was thinkin about doin a porktenderloin for dinner tonight.i have never done one so i was hoping u guys could give me some pointers!!


  • Little StevenLittle Steven Posts: 28,817

    Lots of options and a very forgiving cut. 375* direct, diagonal to the grid bars and roll it across the grid every few minutes. Reverse it and do the same the other way. That is just for grill marks and you can just flip it in one place if you want. Don't go higher than 145* internal or it will dry out. This is stuffed but the same applies.

    P1030678.jpg photo


    Caledon, ON


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