Pork tenderloin with apple bacon rosemary baste!
Nothing gets you feeling “back to our roots” quite like the primitive act of cooking over open flames. Taking the broiling, sizzling hot side of the meat and immediately basting it in those flavors creates an amazing texture on the outside. Bring it up to about 145° internal, and carve it up. Don’t forget the board dressing to roll the cuts around in, and serve it with some wild rice, and thank me in the morning😬😬😬.
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