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So here is my first attempt at butterflying, stuffing and tying a 3.5lb pork roast.
Not as easy as I thought but seems to be ok....
I lightly sprinkled on some brown sugar then laid out some vegetarian stuffing and a honeycrisp apple I chopped and cooked in coconut oil. Here it is tied up...
Local supermarket has it on sale so time to try a beef tenderloin roast.
Gave it a trim, then folded it over and tied it up as best I could....
Sprinkled on some Montreal Steak Seasoning, wrapped it up in plastic and into the fridge....
My thoughts are 225F until it reaches an IT of...
Ok so here is the sliced pic....
Slight brown sugar sweetness with full melty beef flavor. Next time I'll trim some fat to see if there is any difference. So very happy thanks to all the knowledge here at SMF!
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