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Posted: 12/16/2018 6:21:31 PM EDT
What's the secret to a nice medium rare without drying it out.

There's no fat, so, is there a good brine or marinade that will help keep it juicy and not dry out when cooking?
Link Posted: 12/16/2018 10:27:12 PM EDT
[#1]
Never cooked it, but I'd probably treat it like lean pork.

A brine (normal or "dry") would help and a good helping of fat too.

Pan seared on a well heated pan with a few tbsp of oil/butter combo.
Could also wrap in a fatty meat like bacon and grill it. If it is a big piece, maybe wrap it in caul fat and do a low and slow cook till you hit your temp, then broil it at the end.
Link Posted: 12/25/2018 4:34:01 AM EDT
[#2]
I'd do it like I do pork loin: sous vide and sear.
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