GAC06 said:

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Or a choice tenderloin roast.

Were doing two choice tenderloins today

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Choice tomorrow prime on Thursday

20 mins at 500 then 250 until done

Anyone care to post my pictures? I was very pleased with the cook. Threw it in the oven at 225 and then pulled it at 110. Seared it the rest of the way basting in butter. Came out with a great crust and came out perfectly medium rare. Thanks for the tips, guys.

Cooked a couple prime tenderloin roasts for family Christmas meal in Texas.

NColoradoAG said:

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Cooked a couple prime tenderloin roasts for family Christmas meal in Texas.

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What is the point of the twine? That doesn't look like it's stuffed or anything?

Point of the twine is to get the meat to form a fairly round log for even cooking. If let alone to lie as it wants to, you end up getting some parts of the meat that cook more than other parts of the meat.

TX AG 88 said:

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What is the point of the twine? That doesn't look like it's stuffed or anything?

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I echo what RightWing said, and also add that both of mine had a bit of a point. Some would cut it off, but I folded mine under on the side. Average, it does keep the tenderloin "together" in its round shape.

Less point in tying if its center cut/ no tapered end and no chain but it still helps the shape

Hopefully this works. Pulled them at 110 and seared them. I believe my thermometers were working accurately but I was grossly underestimating the cook over. Pulling at 120 the meat would continue cooking until medium well. Pulling at 110 made a huge difference and it turned out deliciously. Thanks for the help, guys!