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Reviewed Herb Crusted Pork Tenderloin

Dec 25, 2011 in Food Network Community Toolbox on

Yes the collected wisdom of these reviews is worth paying attention to. The temperature settings are too high. I was using a 5lb pork loin. A solid piece of meat. Started with 475 and then adjusted to 425, then 400 for the final 30 minutes. I even cut the baking time by about 10 minutes. The meat was overdone. Was it tasty, yes. The rub i...

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