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Backstrap is the equivalent of a beef tenderloin—lean and very tender if cooked properly (i.e., not overcooked). I prefer mine medium-rare, but if you don’t have access to backstrap, feel free to substitute pork tenderloins. Recommend hickory or oak pellets.
Units: US | Metric
Serving Size: 1 (193 g)
Servings Per Recipe: 4