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Pork Tenderloin
September 24, 2006

My initial rating of this would not have been a five, but the end result was a five. I cooked this according to the instructions, but my finished product was very raw in the middle. I took it off the dinner table and wrapped it completely in a large piece of foil with all the juices and continued to bake it. As dinner was well over by the time I removed it from the oven, I cooled it and put it in the fridge. My son ate it for lunch the next day and raved and raved over how amazing it was!! He talked about it for 2 days! So, it is a keeper, but I'll do the slow roast method next time (2 hours total). The meat was very tender and full of flavor.

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