LittleGreyPoodle wrote:

> ~patches~ wrote:
>
>>
>> What I would do - cut the pork tenderloin into medallions, wrap with
>> bacon & secure with toothpick, then bbq like turkey medallions or
>> fillet mignon. Next to bbq, I would broil them. We like pork
>> tenderloin simply roasted with no bacon.
>
>
> Sounds like you mean "grill" not "bbq". Bar-b-que is long slow cooking
> at a low temp, quite different than grilling.

I know there is an issue between the use of grill and bbq since I read
the bbq ng, however, anything cooked on the outdoor bbq, so named by its
manufacturers, is referred to as bbq here so that's the terminology I
use <shrug> If I use the indoor grill - at the moment I have two soon
to be one - I call that grilling because it never gives the results of
the outdoor bbq. To each their own.