Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Posted: Jan. 8, 2009
| Cooks I Like
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
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