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Tenderloin - what a mess...

DonWWDonWW Posts: 258
edited November 2012 in EggHead Forum
My wife and I watched this recipe on Triple D and thought it sounded great.  Well, the concept was good - the execution was pretty much just that: an execution.  The recipe calls for a pork butt (we used tenderloin), butterflied, rolled out and filled with a mixture of lemon/orange zest, EVOO, rosemary, sage, parsley, S&P.  Then, rolled up "sideways" for more girth.  The preparation had our expectations running high, 

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Even upon completion, it looked great.  Cooked about 45 minutes at 330 direct.  Internal was about 150 when I pulled it.


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If - and that's a big if - we do this again, we will reduce the zest by about 75%.  Very overpowering.   My wife had her head looking forward, but her eyes looking at me askance.  Guys, we have all seen the look - just not related to cooks on the egg. 

Revenge and redemption must be swift, compelling and without hesitation.  A 5lb pork shoulder will be ready about dinner time today.
XL BGE.  Dallas, Texas.

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