Anyone got a pork tenderloin recipe/technique that delivers good/tender/moist sliced tenderloin?
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07-27-2010, 10:50 AM
Join Date: 12-09-04
Location: Chicago 'Burbs
Yeah, Pork loin is different. Larry's suggestion is a good one if they will allow you to stuff it. I would still brine it and cook it to 140, no more. Carry over will bring it up to 145 - 150.
Phubar... 125 for a pork loin?
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