On Fri, 9 Sep 2016 16:02:52 +0100, "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.

Definitely, that's why I thought koko's method looked more tasty.