Quote:
Originally Posted by luvfla  Suzanne That sounds yummy. What temp & time did you use? |
The recipe was in Saveur mag - here is a link to it
Roast Pork Loin - Saveur.com
You braise it over med-high heat and roast at about 375
It was amazing. And, I had never butterflied a tenderloin before, so got to learn a new technique. Its really easy, just different than "cutting a pocket" ... you actually "flatten" the entire tenderloin and then re-roll it which results in the really cool herb-y spiral pattern in the meat when its sliced