On Friday, September 9, 2016 at 11:03:18 AM UTC-4, Ophelia wrote:
> wrote in message ...
>
> 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.
>
> ==============
>
> True but I think that was the point of having it wrapped in bacon to cook
> it.

To me, pork tenderloin has a mild flavor reminiscent of veal. It
needs only the least seasoning, and cook it no more than medium.

That said, I often soak it in strongly flavored marinades, making use
of it not for its taste but for its tenderness.

Cindy Hamilton