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Unread 06-21-2013, 11:55 AM   #4
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I would agree with Ron about the cooking and temp. As for seasoning, since tenderloin is so porous, and the meat is so mild tasting, you might want to try a more subtle seasoning. I like to use a paste/marinade of olive oil, salt & pepper, crushed garlic, and a bit of finely chopped rosemary. Here's a tenderloin I did in a similar fashion:
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