On Fri, 09 Sep 2016 17:51:17 -0700, koko > 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
>>>
>>>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

Thank you Koko...now I know what to do

William