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.

Just to clarify. Do you have pork tenderloin, a smallish, very lean
piece that's about 3 inches diameter at the larger end and tapers to a
small pointy tail? Or is it a boneless pork loin roast, a substantial
piece of meat that's roughly cylindrical, 4-5 inches diameter, and
weighs several pounds?




Brian

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