I made this for Christmas Eve. I used a 6 lb. tenderloin and trimmed all the fat. I used 5 garlic heads and pre-made the crust part the night before. I also used a decent brand of horseradish, which I think made a big difference. My husband cooked the tenderloin on the gas grill using an indirect heat. It took a little over an hour, using a meat thermometer. The meat turned out great. All our guests loved it. I am actually going to try using this recipe on pork tenderloin. I hope we get the same results.
Was this review helpful?
[
YES
]
8 users found this review helpful