This is a good base from which to add variation for flavor to match other dishes. I added a tablespoon of crushed red pepper flakes, 2-3 Tbsp spicy brown or Dijon mustard, 3 dashes of Louisiana hot sauce and 2-3 shakes of garlic powder.
Marinating overnight is certainly preferred, though flavor does develop in as little as 2-3 hours.
Since tenderloins are typically packed in a set of two, many times one of the loins will be much thicker than the other. I found it helpful to split the thicker loin in two pieces so that all the meat reached serving temp at roughly the same time.
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This is a good base from which to add variation for flavor to match other dishes. I added a...