Ok , here we go

[hammer4reel]

@nmc02, hope this is as good as your buddy claimed .

After eating tenderloins the same way for half a century , it’s cool trying something totally different 

 

[archer36]

Venison or Pork?

[hammer4reel]

6 minutes ago, archer36 said:

Venison or Pork?

Venison 

[Timbuk2]

Looks good enough to eat

[joeyguts]

Well how was it?

[hammer4reel]

19 minutes ago, joeyguts said:

Well how was it?

Will know in four hours 

[Bonefreak]

Patiently awaiting the review cuz I have 2 sitting idle in fridge 

https://www.thereciperebel.com/crock-pot-pork-tenderloin-cranberry-sauce/#wprm-recipe-container-12355

[Trophy8]

Interested as well. Hope is as good as it soumds.

[ratherbhunting]

I am also interested to see how it came out.  I will probably try it with a roast instead.

Edited December 20, 2024 by ratherbhunting

[fdsmiles]

i must have missed the phone call for the invite{lol}looks great!!!!

[hammer4reel]

Would def make this again ,very pleasant with the cranberry addition .

BUT I would do it with a half of a backstrap instead of a set of tenderloins .

Tenderloins are already super soft , and this makes them very soft .
 

backstraps would def hold up better and allow you  to slice more across the grain instead of  it wanting to pull apart .

 

 

 

[vdep217]

12 minutes ago, hammer4reel said:

Would def make this again ,very pleasant with the cranberry addition .

BUT I would do it with a half of a backstrap instead of a set of tenderloins .

Tenderloins are already super soft , and this makes them very soft .
 

backstraps would def hold up better and allow you  to slice more across the grain instead of  it wanting to pull apart .

 

 

 

Looks great..  could it be a good recipe for the false loins?