Can you brown a pork tenderloin and bake it later?
I'm having guests and don't want to be in the kitchen browning the meat when our guests arrive. So, is it possible to brown the meat earlier, then pop it in the oven later? I realize the meat will continue to cook after browning, so I'm thinking it will just take less time in the oven, but I don't want it to dry out. Help!
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