When it comes to tenderloins, you’ve probably heard the name “starch.”
When it’s used in recipes, it’s generally used for the soft and moist texture of the meat, and the thick, crunchy exterior.
The meat is then marinated for several hours in water, then grilled.
This process is often referred to as tenderloining.
You can also roast the meat and sear it, but it’s usually easier to cook the tenderloined meat on a spit with some of the juices left in the pan.
The secret to getting the best flavor is to make sure that you’re not overcooking the meat while it’s cooking, so you’re left with a juicy tenderloinated tenderloINNAMED FOR YOUR BEEF TENDERLOIN Recipe Ingredients: 1 pound ground beef (I use beef from the grocery store, but any good meat will do)