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Pork Tenderloin - like butta'

edited 4:03PM in EggHead Forum
Where have the pork tenderloins been all my life? Yummmmm! I did a salt/sugar brine x 1 hour after removing the fat and silver skin, then a dry rub. Fired up the Egg to 600, put both tenderloins on and turned twice (1 min per side - 3 sides), then shut down the vents with a temp probe in the meat. It took maybe 10 minutes to reach 145, pulled them off, rested 10 mintes. Tender perfection! And healthy too!
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