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Pork Tenderloin--On The Fire or Over The Pan?

Unknown
edited November -1 in EggHead Forum
I've got a nice little pork tenderloin sitting in the fridge awaiting it's fate tomorrow night. [p]I'm wonderng aloud if I should go direct or indirect?[p]I've read really great looking recipes for both ways most notably GFW and Tim M.[p]Other than the obvious difference in setups, what's the difference in the finished product?[p]Thanks!

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