On 9/9/2016 8:02 AM, 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.
>
Consider pork tenderloin a blank slate. It needs seasonings. I've used
oil & vinegar with garlic and rosemary, delicious! Also coated in a
sage-crumb crust (also with garlic) and roasted. I never thought to
wrap it in bacon before but hey, why not?

Jill