Ingredients
Equipment
Method
- Trim tenderloin of fat and silver skin. Place in fridge overnight or at least several hours to dry.
- Using butcher twine, tie the tenderloin into a "loaf", ensuring to fold the tail of the tenderloin underneath for even cooking.
- Season generously with Bone Suckin' ALL PURPOSE! Seasoning & Rub. Place on wire rack atop a cooking tray and let it sit for 45 minute to an hour to allow meat to come near room temperature.
- Take a short nap during this time.
- Place in oven and turn on 225°F. Place a temperature probe in the center of the tenderloin.
- Roast the tenderloin until the internal temperature is 10-15°F below your desired temperature. *See notes
- Remove from oven and let rest for 10-15 minutes.
- Heat flat top griddle or a large pan to very high heat. Sear the outside of the tenderloin to a dark color, flipping the meat to get every side.
- Slice and enjoy!!
Notes
Optional: Enjoy with Bone Suckin' Sauce Sweet Southern!
*Notes: For final rare(125°F): Pull at 110-115°F. For final medium rare(135°F): Pull at 120-125°F For final Medium(145°F): Pull at 130-135°F
*Notes: For final rare(125°F): Pull at 110-115°F. For final medium rare(135°F): Pull at 120-125°F For final Medium(145°F): Pull at 130-135°FTried this recipe?
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