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| I bought a very large, heavy tenderloin. To cook quickly and keep it moist I sliced it open. Season with your favourites: I used Montreal Steak Spice and a shake of Johnnies Garlic Seasoning. Cubed new potatoes and sliced zucchini on the side as well as orange peppers. I spray the vegetables with baking release. PAM or in my case Kirkland brand. |
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| The tenderloin was moist. Rest meat for 10 mins before slicing (juices stay in the meat). You can serve with any sauce you like (sweet chili, barbecue, or apple) |
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