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Pork Tenderloin Roast

ewillieewillie Posts: 155
edited November -1 in EggHead Forum
I'm cooking a 5.5lb pork tenderloin roast for dinner tomorrow. I've done the small tenderloins, but not one this large.

How would you all recommend cooking it? Slow, or hotter, what temp? Time per pound?

I'm concerned because it is large, but not as tough as a brisket or butt.

Any opinions would be appreciated. Cheers, Erik
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