• It's essential to let cooked meat or poultry rest, lightly covered, out of the oven for between 10 and 20 minutes (depending on its size) before carving.
• Resting allows the juices to be absorbed back into the meat rather than spilling out onto the cutting board, so the meat -- like the roast shown here -- tastes juicy and moist, not dry.

See Slow-Roasted Beef Tenderloin recipe

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