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It's been a while...thought I'd cook

Lawn RangerLawn Ranger Posts: 5,466
edited 2:52PM in EggHead Forum
stloin2.jpg
<p />stloin.jpg[p]Sweet, hot, Balsamic Vinegar, Chipotle Pork Tenderloin stuffed with New Mexico Green Chilies and Monterey Jack Cheese. Will sear at 600-700, rest, and finish direct at 400 until 142-145 internal.[p]Good weekend to all.[p]Mike
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Comments

  • Chef WilChef Wil Posts: 702
    Lawn Ranger,
    sounds like an entry to a Culinary Competition[p]Lawn " I Kan Cook " Ranger[p]looks really nice !!!

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  • ParrotheadParrothead Posts: 101
    Lord have mercy!!! I just finished dinner and that still makes my mouth water. Where can I find that recipe?

    PH
    Wobbly Pops to ya, Chris
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  • Lawn RangerLawn Ranger Posts: 5,466
    Chef Wil,
    I forgot the important stuff....It's seasoned with Dizzy Pig Ragin' River.[p]Thanks, Man!
    Mike

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  • WingnutWingnut Posts: 26
    Lawn Ranger,[p]Looks like something from one of those medical shows. [p]Wingnut
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  • Lawn RangerLawn Ranger Posts: 5,466
    Wingnut,
    I'll take that as a compliment....those guys make pretty good money, don't they?

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