On Friday, September 9, 2016 at 8:47:02 AM UTC-4, wrote:
> On Fri, 09 Sep 2016 08:02:25 -0400, Gary > wrote:
>
> wrote:
> >>
> >> On Thu, 08 Sep 2016 22:05:07 -0700, koko > wrote:
> >>
> >> >
> >> >Tonight's dinner was a pork tenderloin cut into 5 oz pieces and
> >> >wrapped in bacon. The bacon side was seared in a hot pan then the pork
> >> >was roasted in a 400*F oven.
> >> >Turned out perfect, the inside was just past pink, still moist and
> >> >tender. I'll be doing this again.
> >> >
> >> >https://flic.kr/p/LS6SQC
> >> >
> >> >koko
> >>
> >> I'll have to try that, sometimes pork tenderloin is somewhat lacking
> >> in flavour, the bacon would give it a boost.
> >
> >Your food looks good, Koko. (not the famous gorilla)
> >
> >And to Lucretia... if pork tenderloin is somewhat lacking in flavor I
> >doubt I'll ever bother spending the money on it. Bacon helps many
> >dishes but I won't bother starting with a blah meat that actually needs
> >help.
>
> At least give it a try, lots of people love it. I prefer pork belly
> with all the tasty crackling on it

I like both. It doesn't have to be one or the other. Each has a
distinct purpose in my kitchen.

Cindy Hamilton