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Old 06-25-2011, 06:17 PM   #61
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Got a cookbooklet a long time ago with one of my slow cookers that had a great recipe for a pork tenderloin. It called for cutting slits and sticking garlic slivers in the meat, atop a bed of sliced onion. Throw in some soy sauce, and cook on low. Was really good.
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Old 08-21-2011, 09:51 AM   #62
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Very Interesting Article!

Quote:
Originally Posted by Uncle Bob View Post
This is one of the oldest Myths in the book, and still gets repeated—by many highly respected cookbook authors and chefs!—to this day. It's been conclusively proven false many times ...Check out Myth Number 4 As well as any others....
I always believed the sear first and no salt in beans until done myths.

Thanks for the education.

I made my usual pork tenderloin with rub wrapped in bacon, smoked with high indirect heat on my grill. At 140 I transferred them to a smoking hot cast iron grill pan and seared them quickly. Beautiful marks and very moist.
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