| 1. | Cut tenderloin into medallions about 3 / 4-inch thick.
|
| 2. | Place the tenderloin on a rack in a shallow roasting pan.
|
| 3. | Wash, dry and cut tenderloin into bite-size chunks.
|
| 4. | 1 beef tenderloin ( 2 pounds ), all visible fat removed
|
| 5. | She was arrested on prostitution charges three times in the Tenderloin.
|
| 6. | 4 ounces rotisserie pork tenderloin ( or rotisserie chicken ), julienned
|
| 7. | Place tenderloins in roasting pan 14 by 12 by 2 inches.
|
| 8. | First, the tenderloins steep in a soy / sesame marinade.
|
| 9. | Insert meat thermometer into thickest part of tenderloin, if desired.
|
| 10. | 2 12-ounce to 14-ounce sections of pork tenderloin
|
