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Pork Tenderloin Roast
ewillie
Posts: 155
I'm cooking a 5.5lb pork tenderloin roast for dinner tomorrow. I've done the small tenderloins, but not one this large.
How would you all recommend cooking it? Slow, or hotter, what temp? Time per pound?
I'm concerned because it is large, but not as tough as a brisket or butt.
Any opinions would be appreciated. Cheers, Erik
How would you all recommend cooking it? Slow, or hotter, what temp? Time per pound?
I'm concerned because it is large, but not as tough as a brisket or butt.
Any opinions would be appreciated. Cheers, Erik
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