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Pork Loin (Tenderloin)

edited 8:55AM in EggHead Forum
I would like to cook two 2.5 lb. pork loins (the package also calls it a tenderloin). I have seen some references on this site making me believe there is a difference between a pork loin and a tenderloin. What is the difference? They are cylindrical in shape and about 2.5" in diameter. What suggestions could you give me with cook times and temps, should I marinade and with what, etc. I use Dizzy Pig Rubs. I have done these before and they tend to come out just okay (maybe a little dry).

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