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Pork tenderloins for Easter
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usc1321
Posts: 627
So here they are ready to go on the Egg.. The sauce is a mixture of Dijon Mustard, EVOO, fresh rosemary, and cracked black pepper. More pics to come
Comments
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Looks a lot like the two I did the other day, just seasoned with some DP rub. They practically ran with juices when sliced.
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i am waiting on those pics...... i will be here for a while (F1 race comes on at 2:30 am here)
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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You can use the same techniques with complete pork loin.
Look up one thread -- tenderlojns that are butterflied and stuffed... which you can do with full loins, also.
Lookin' great!
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I might have to try the mustard.Pork loins are easy and great tasting.
Marc
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