On 2016-09-09 8:46 AM, 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
>


During summer grilling season I tend to cook pork tenderloin with a with
a Greek marinade. I use one part fresh lemon juice to two parts olive
oil, lots of chopped garlic and some oregano. I butterfly the tenderloin
and pound it out to an even thickness and then stick it in the marinade
and let it do its work for a few hours. Heat of the BBQ and slap the
hot grill and give it 2-3 minutes per side.