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Whole Tenderlion, w/Bacon Weave: Suggestions Needed

This upcoming weekend I have a whole tenderloin (about a 3 pounder) cook planned. The tenderloin was a gift, it came to me trimmed and tied up with butcher twine.

My problem comes from wanting to cook this loin in a bacon weave. Should I leave the twine in place? Remove twine and re-tie on top of the weave? Remove twine and hope the weave holds the meat together?

I appreciate any thoughts or suggestions.

Kind regards,
Lincoln, NE


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