On Fri, 9 Sep 2016 06:53:55 -0700 (PDT), Cindy Hamilton
> wrote:

>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

I think with the tenderloin, beef or pork, being so lean it doesn't
cook up in such a yummy way without some fat. When I buy prime rib of
beef I get the butcher to cut it with generous fat, without all the
trimming they do for the showcase pieces, you don't have to eat it but
it sure gives the meat a flavour. Yes I know I pay per ounce for the
fat that isn't eaten but the meat that is has a more delicious
flavour.