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
>>
>>koko
>>
>>-
>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?
>
>William
>
First blanch the bacon for 3 minutes and lay it on a paper towel to
drain. The blanching renders some of the fat which helps the bacon
crisp up and keeps it from shriveling so it will wrap the tenderloin
better. The bacon "stock" is a great base for potato leek soup.

Cut the tenderloin into 5 ounce pieces, about 2 inches thick. Wrap the
pieces of tenderloin with bacon. Place the bacon wrapped tenderloin
bacon side down in a thick bottom skillet over medium heat, and cook
rotating the tenderloin along it's edge cooking to a golden brown all
the way around.
Place the tenderloin on a roasting rack in a 400*F oven and roast to
desired doneness.

Cut into 1/2 inch slices and serve.

koko

--

Food is our common ground, a universal experience
James Beard