Anyone got a pork tenderloin recipe/technique that delivers good/tender/moist sliced tenderloin?
GBA (Ga. BBQ Assoc.) does a pork LOIN category vs. KCBS's brisket.
I can cook a tasty pork LOIN, but they're always dry. Ideas of
how long to cook at 250 degrees? Injection? Wrap? Any ideas to get it
*** my bad; said tenderloin earlier and is still in the subject line ***
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Last edited by Lake Dogs; 07-27-2010 at 09:39 AM..