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A super-easy, delicious tenderloin. I cooked roast to 145 degrees internal and let it rest for 5 minutes to complete cooking. Meat was juice, lightly pink, and done. Leftovers, sliced very thinly, made excellent sandwiches spread with horseradish sauce. Yum!

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BeachGirl April 19, 2003

From "Weber's Art of the Grill"

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Jostlori August 08, 2013
citrus glazed pork tenderloin