On 2016-09-09 12:48 PM, jmcquown wrote:
> 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?
>

It is a very versatile meat. My mother used to French it, bread it and
fry it. My wife usually likes to stuff it, lay bacon strips on top and
roast it. Whatever you do with it, it needs salt. All pork cuts tend to
need salt, and even more for tenderloin.