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Crusted tenderloin

AZRPAZRP Posts: 10,116
edited November -1 in EggHead Forum
<p />I was making an apple tart desert last night with puff pastry. I had bought a pork tenderloin for dinner and since I had an extra sheet of pastry, thought I would experiment. I trimmed the silver skin then sliced the loin in half lengthwise and seasoned it with Shakin the Tree, then jelly rolled them up in the pastry. Brushed the top with melted butter and sprinkled it with sesame seeds. Cooked it indirect at 375 for about 30 minutes, flakey, moist, and very tasty. Will make this again. -RP


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