On May 5, 8:55*am, ChattyCathy > wrote:
> Gentlemen,
>
> Found a great whole pork tenderloin on my travels today and I fancy
> roasting it... I could have sworn that one of you posted a great
> recipe/method for making a yummy sounding pork tenderloin roast a year or
> two ago and vaguely remember something about wrapping it in bacon. Thought
> I saved it in my recipe collection, but can't find it there and alas,
> although I have hunted through the google 'archives' for this group, I
> haven't come across it there either. Did either of you post something like
> this, or was I just imagining things? Anyway, even if I was - any
> suggestions/recipes (from the group) would be greatly appreciated.
>
> --
> Cheers
> Chatty Cathy
>
> Is that chip on your shoulder edible?

I'm just going to jump in here - do you actually mean a TENDERloin?
Or is it a whole pork loin?

Pork tenderloins run a couple pounds, at most, whereas the whole loin
is a different matter. The tenderloin doesn't need any additional
anything to make it taste great and be tender. Sometimes, a whole
roast loin will need extra attention.

Just trying to help ....

N.