COOKING INSTRUCTIONS

Preheat oven to 450 degrees. Remove tenderloin from packaging and let rest at room temperature for 20-30 minutes. Roast tenderloin on a baking sheet for 30-35 minutes or until the internal temperature reaches 130 degrees for medium rare. For a more well done temperature, cook for an additional 10-15 minutes. Remove tenderloin from oven and let rest for 10 minutes before slicing.

Warm gently in a 250 degree oven for 1 to 1.5 hours or until warmed through to 145 degrees internal temperature. Glaze with slightly warmed sauce. Slice and enjoy!

Roast, covered, at 325 degrees for 2.5 to 3 hours. Uncover and roast at 350 degrees for an additional 10-15 minutes or until golden brown. Rest for 10-20 minutes, slice, and serve.

Heat, uncovered, at 375 degrees for 30-35 minutes or bubbling around the edges, golden brown on top, and warmed through.

Heat, uncovered, at 375 degrees for 30-35 minutes or until warmed through.

Bake, uncovered, at 375 degrees for 30-35 minutes or until bubbling around the edges and warmed through. 

Roast, uncovered, at 350 degrees for 5-10 minutes or until crispy and warmed through.

Roast, uncovered, at 375 degrees for 30-35 minutes or until warmed through.

Roast, uncovered, at 375 degrees for 30-35 minutes or until warmed through.

Roast, uncovered, at 375 degrees for 30-35 minutes or until warmed through.

Roast, uncovered, from frozen 375 degrees for 25-30 minutes or until golden brown and cooked all the way through.

Slice to desired thickness. Place on lined baking sheet and bake at 350 degrees for 10-12 minutes.

Bake at 350 degrees for 10-15 minutes or until warmed through. Top with warm white chocolate ganache.

For best results, thaw overnight in the fridge. Then let rest in a warm place for one hour or until buns have doubled in size. Drizzle with milk or heavy cream and bake at 325 degrees for 15-20 minutes or until lightly golden. Take out of oven and let the buns cool for a few minutes. Add icing and enjoy!

Warm, uncovered, at 375 degrees for 25-30 minutes or until warmed through. Top with caramel sauce, serve, and enjoy!

Store your muffins in the fridge or freezer. Once thawed, slice in half and toast as desired.