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OldDutch · 02-27-2017, 10:14 AM

Made a tenderloin roast on Saturday. Turned out perfect. 133 F for 2 hours, then 30 seconds a side with oil/butter/rosemary/thyme on my Lodge cast iron. She flared up good, but it left a great crust. Delicious!

02-27-2017, 10:14 AM	#389
OldDutch #1 Goaltender Join Date: Oct 2009 Location: North of the River, South of the Bluff Exp:	Made a tenderloin roast on Saturday. Turned out perfect. 133 F for 2 hours, then 30 seconds a side with oil/butter/rosemary/thyme on my Lodge cast iron. She flared up good, but it left a great crust. Delicious!