I have the students in my culinary school make this recipe all the time. We usually sell this for a fundraiser during the holidays and it is always a big hit! It is a simple reicpe and we always get three pieces out of it. I have found that it is hard to tranfer to the pan so we use 2 large spatulas at either end and this keeps us from having too many casualties! Hope you enjoy it, Chef Dave

Reviewed On: Nov. 28, 2007

Recently served this recipe to a group of 75 people and had several of them ask for the recipe! It was very tender and juicy. Make sure that you fold over the tail end before you cook it so that the whole tenderloin cooks evenly. Make sure that you do not cook it past 135 degrees for maximum flavor and juicyness!

Reviewed On: Nov. 11, 2006