On Fri, 9 Sep 2016 11:27:19 -0400, Dave Smith
> wrote:

>On 2016-09-09 8:46 AM, 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
>>
>
>
>During summer grilling season I tend to cook pork tenderloin with a with
>a Greek marinade. I use one part fresh lemon juice to two parts olive
>oil, lots of chopped garlic and some oregano. I butterfly the tenderloin
>and pound it out to an even thickness and then stick it in the marinade
>and let it do its work for a few hours. Heat of the BBQ and slap the
>hot grill and give it 2-3 minutes per side.

That sounds wonderful.

koko

--

Food is our common ground, a universal experience
James Beard