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Message: <blockquote data-quote="guywhofishes" data-source="post: 193310" data-attributes="member: 337">grind some coarse pepper onto a cutting board. follow up with coarse sea salt and a little cayenne pepper - your goal is to create a nice even mix of whatever amount suits your taste - then roll a whole or half slightly tacky tenderloin across the board like a tube so it picks up a nice even coatingafter letting it sit for a few minutes fry it whole in a medium oiled pan - like a big bratwurst - keep rolling it and brown it on all sides - a loin is not perfectly round but slightly oblong so you might even have to tend it (hold it and keep it from rolling over) - start on the two "narrow sides" that don't want to let the roll stand up on their own - that way as it cooks/firms it gets almost perfectly round - your goal is perfect round and you can almost get thereusing a quick-read thermometer check the internal temp of center - but not a lot - don't pincushion it. stop cooking immediately when on low end of medium rare (130)the skinnier ends will be slightly more done (for the ladies usually)slice it on a bias and serve with a port wine reduction or some sort of currant/raisin old schooly sauceroast spuds and/or root veggies of some sort are perfect alongside - think primevalhere's bison pic off the web - but this is what you're after - you can't get this by frying slices - you gotta broil/grill/fry it whole slice after resting for that perfect clear pink juicy finished product<img src="https://i.pinimg.com/originals/69/3f/dc/693fdc1069811a53d2063477152bc733.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" />this is backstrappable too of course- - - Updated - - -(that pic is too perfect now that I look at it - they used a sous vide for sure to achieve that perfection of doneness)</blockquote>

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