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That is exactly what I've been using to cook with, with that method.....absolutely incredible!


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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Yea, I shouldn't of said "tender"....this roast is the "backstrap" from the pig.


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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recipe

I'm tellin ya, I have cooked several this way, and I mean 8 - 9 of them over the past 6 months and I don't know if I'll cook em any other way.....nice bark and very moist! I normally rub EVOO, rice wine vinegar, a little dales and shake some S&P, GP,OP.


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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Looks good boots, I'll try it this week. I have a centre loin roast in the freezer, just waiting !!!


Paul.

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Here is one of them....it is a lot more juicy than the photo shows....


[img:center][Linked Image][/img]


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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Originally Posted by Bootsfishing
recipe

I'm tellin ya, I have cooked several this way, and I mean 8 - 9 of them over the past 6 months and I don't know if I'll cook em any other way.....nice bark and very moist! I normally rub EVOO, rice wine vinegar, a little dales and shake some S&P, GP,OP.


I suggest skipping the Dale's since it's mostly chemistry set fake soy sauce. Use a little naturally brewed soy sauce instead, Kikkoman for example.

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Originally Posted by Bootsfishing


That's not a pork tenderloin, Boots. It's a pork loin.

Trust me on ths.

Many are confused, few are called. wink



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Boots, the cut of meat below is a pork loin.


[Linked Image][/URL][/img]


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...and if you could read before hand you would see no need for your response!


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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Then quit putting up erroneous pork !!!


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Never did.


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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How did loins get in a tenderloin thread ? Somebody simply has to accept the blame.


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I have found where I went awry! I thought I was helping 2 99 out regarding his pics but I was mistaken.....anyway IF you want to do a loin roast, it's the best.....grin... (just consider this thread a twofer!)


Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."

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What about ...

If you do a loin and a tenderloin ... together?











Pics please. smile

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Pork porn ?


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How about a lion loin roast?


If you take the time it takes, it takes less time.
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Smear gravy on it.

Ooh La La.

[Linked Image]



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JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!




Ok, blood pressure back to normal…….



as you were. grin



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Originally Posted by calikooknic
JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!


I disagree!!!! One is a smallish almost delicate cut while the other is a big honking piece o meat !!!!!!



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Originally Posted by mathman
Originally Posted by Bootsfishing
recipe

I'm tellin ya, I have cooked several this way, and I mean 8 - 9 of them over the past 6 months and I don't know if I'll cook em any other way.....nice bark and very moist! I normally rub EVOO, rice wine vinegar, a little dales and shake some S&P, GP,OP.


I suggest skipping the Dale's since it's mostly chemistry set fake soy sauce. Use a little naturally brewed soy sauce instead, Kikkoman for example.


Yeah, will do.

It's what's in the cupboard !


Paul.

"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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