They were pre-marinated with southwestern seasonings and I threw them in the grill pan on high heat for a few minutes and finished them off in the oven. They were completely moist and tender and uber delish.
Served on a bed of slightly wilted spinach and roasted asparagus and mushrooms. Sliced heirlooms tomotoes are alternated in the slices of tenderloin. Yum.
1 comment:
Trader Joe's? That's where I usually get mine. I like to roast them.
Post a Comment