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First Cook Success-Pork Tenderloin

Unknown
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edited November -1 in EggHead Forum
I wanted to thank all of you who unkwowingly aided in my first cook. A couple of pork tenderloins with char-crust and two others using the vanilla brine recipe from link cited in the forum. All were delicious, but the brined loins were especially moist. I am convinced that this year's turkey will be brined. Thanks again for all of your advice and postings.
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