On 9/9/2016 11:47 AM, jmcquown wrote:
> On 9/9/2016 2:37 PM, Sqwertz wrote:
>> On Fri, 09 Sep 2016 10:50:20 -0400, William 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
>>
>>> This looks delicious Koko...help me understand how to make some for
>>> myself. Slice the pork tenderloin into medallions, broil them, fry the
>>> bacon strips...place tenderloin on a roll and top it with bacon
>>> strips? Is this correct?
>>
>> She just explained what she did.
>>
>> -sw
>>
> She truly did explain it. Sounds so simple anyone who has an inkling
> about cooking should be able to follow.
>
> Jill


What I don't understand is how to get the fried bacon wrapped around the
pork without crumbling. And won't the bacon burn if cooked again after
placing on the pork? BWAHH HAH HAH HAH!!!!