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Reviewed Herb Crusted Pork Tenderloin
"Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks.
Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they go by old stand"
Reviewed Herb Crusted Pork Tenderloin
"Wow, of all the lame duck things to do to a PORK LOIN ROAST, not a tenderloin. The herb crust has a fantastic flavor, however my house smoked up something fierce at 475 degrees. Even 24 hours later it still stinks.
Did anyone here know that the USDA guideline for pork is 145 degrees and let sit for 3 minutes? We all know they go by old stand"
About Me
It drives me crazy when someone won't even try tasting something new. I love to cook and will try anything once.
I like figuring out short cuts in the kitchen. My favorite saying is "if you have a cooked roast beef in the fridge, the meal possibilities are endless"
Favorite Foods
Sushi is number one. All else pales by comparison. I always pick the weirdest things on the menu, if I don't taste them, how will I know if I like them?
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