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I'll see how the sandwiches come out first

We mostly ate from the small end last night, which came out really moist and flavorful. But a direct grilled tenderloin comes out better with less effort.

The loin is the perfect size for slicing into sandwich meat. That might be its only saving grace. Otherwise, there's no question I'd rather make tenderloin. Or if I need a bigger piece of meat for entertaining, I'll make a bacon-wrapped crown roast.



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