Dijon mustard, salt and pepper. 500 degrees for 5 minutes per pound, then a 2 hour rest in the closed oven. Came to 128 internal before the entire rest was up. Served it with a fresh horseradish cream sauce. I was pleased.
by jecoppol
1 Comment
Used_Introduction957
The cook looks great! Would love to eat that. You’re gonna get killed on those slices though lol.
1 Comment
The cook looks great! Would love to eat that. You’re gonna get killed on those slices though lol.