Gentlemen,

Found a great whole pork tenderloin on my travels today and I fancy
roasting it... I could have sworn that one of you posted a great
recipe/method for making a yummy sounding pork tenderloin roast a year or
two ago and vaguely remember something about wrapping it in bacon. Thought
I saved it in my recipe collection, but can't find it there and alas,
although I have hunted through the google 'archives' for this group, I
haven't come across it there either. Did either of you post something like
this, or was I just imagining things? Anyway, even if I was - any
suggestions/recipes (from the group) would be greatly appreciated.

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On May 5, 8:55*am, ChattyCathy > wrote:
> Gentlemen,
>
> Found a great whole pork tenderloin on my travels today and I fancy
> roasting it... I could have sworn that one of you posted a great
> recipe/method for making a yummy sounding pork tenderloin roast a year or
> two ago and vaguely remember something about wrapping it in bacon. Thought
> I saved it in my recipe collection, but can't find it there and alas,
> although I have hunted through the google 'archives' for this group, I
> haven't come across it there either. Did either of you post something like
> this, or was I just imagining things? Anyway, even if I was - any
> suggestions/recipes (from the group) would be greatly appreciated.
>
> --
> Cheers
> Chatty Cathy
>
> Is that chip on your shoulder edible?

I'm just going to jump in here - do you actually mean a TENDERloin?
Or is it a whole pork loin?

Pork tenderloins run a couple pounds, at most, whereas the whole loin
is a different matter. The tenderloin doesn't need any additional
anything to make it taste great and be tender. Sometimes, a whole
roast loin will need extra attention.

Just trying to help ....

N.

On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:



> I'm just going to jump in here - do you actually mean a TENDERloin? Or
> is it a whole pork loin?
>
> Pork tenderloins run a couple pounds, at most, whereas the whole loin is
> a different matter. The tenderloin doesn't need any additional anything
> to make it taste great and be tender. Sometimes, a whole roast loin
> will need extra attention.
>
> Just trying to help ....

Terminology strikes again - I thought what you call the tenderloin is what
we call the pork 'fillet' - that's what I am referring to... Does that
make sense?

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:
> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:
>
>
>
>> I'm just going to jump in here - do you actually mean a TENDERloin?
>> Or is it a whole pork loin?
>>
>> Pork tenderloins run a couple pounds, at most, whereas the whole
>> loin is a different matter. The tenderloin doesn't need any
>> additional anything to make it taste great and be tender.
>> Sometimes, a whole roast loin will need extra attention.
>>
>> Just trying to help ....
>
> Terminology strikes again - I thought what you call the tenderloin is
> what we call the pork 'fillet' - that's what I am referring to...
> Does that make sense?
>
Nope How much does this thing weigh?

Jill

On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:

> ChattyCathy wrote:
>> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:
>>
>>
>>
>>> I'm just going to jump in here - do you actually mean a TENDERloin?
>>> Or is it a whole pork loin?
>>>
>>> Pork tenderloins run a couple pounds, at most, whereas the whole
>>> loin is a different matter. The tenderloin doesn't need any
>>> additional anything to make it taste great and be tender.
>>> Sometimes, a whole roast loin will need extra attention.
>>>
>>> Just trying to help ....
>>
>> Terminology strikes again - I thought what you call the tenderloin is
>> what we call the pork 'fillet' - that's what I am referring to...
>> Does that make sense?
>>
> Nope How much does this thing weigh?

About a kilogram...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon, 05 May 2008 18:24:31 +0200, ChattyCathy wrote:

> On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:


>> Nope How much does this thing weigh?
>
> About a kilogram...

I lied. Just checked the 'sticker'. 600 grams... Oops. I still think it
will be good with the sesame seeds recipe that kili posted, but I'll just
watch the cooking time... Any suggestions for 'sides'?

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:

> ChattyCathy wrote:
>> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:
>>
>>
>>
>>> I'm just going to jump in here - do you actually mean a TENDERloin?
>>> Or is it a whole pork loin?
>>>
>>> Pork tenderloins run a couple pounds, at most, whereas the whole
>>> loin is a different matter. The tenderloin doesn't need any
>>> additional anything to make it taste great and be tender.
>>> Sometimes, a whole roast loin will need extra attention.
>>>
>>> Just trying to help ....
>>
>> Terminology strikes again - I thought what you call the tenderloin is
>> what we call the pork 'fillet' - that's what I am referring to...
>> Does that make sense?
>>
> Nope How much does this thing weigh?


OK. This is what it looks like <g>

http://upload.wikimedia.org/wikipedi...250px-Pork.jpg

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon, 05 May 2008 18:28:53 +0200, ChattyCathy
> wrote:

>On Mon, 05 May 2008 11:15:24 -0500, jmcquown wrote:
>
>> ChattyCathy wrote:
>>> On Mon, 05 May 2008 08:35:12 -0700, Nancy2 wrote:
>>>
>>>
>>>
>>>> I'm just going to jump in here - do you actually mean a TENDERloin?
>>>> Or is it a whole pork loin?
>>>>
>>>> Pork tenderloins run a couple pounds, at most, whereas the whole
>>>> loin is a different matter. The tenderloin doesn't need any
>>>> additional anything to make it taste great and be tender.
>>>> Sometimes, a whole roast loin will need extra attention.
>>>>
>>>> Just trying to help ....
>>>
>>> Terminology strikes again - I thought what you call the tenderloin is
>>> what we call the pork 'fillet' - that's what I am referring to...
>>> Does that make sense?
>>>
>> Nope How much does this thing weigh?
>
>
>OK. This is what it looks like <g>
>
>http://upload.wikimedia.org/wikipedi...250px-Pork.jpg

that's what i thought you were talking about in the first place.

your pal,
blake

ChattyCathy wrote:

> Gentlemen,
>
> Found a great whole pork tenderloin on my travels today and I fancy
> roasting it... I could have sworn that one of you posted a great
> recipe/method for making a yummy sounding pork tenderloin roast a
> year or two ago and vaguely remember something about wrapping it in
> bacon.

Just to clarify. Do you have pork tenderloin, a smallish, very lean
piece that's about 3 inches diameter at the larger end and tapers to a
small pointy tail? Or is it a boneless pork loin roast, a substantial
piece of meat that's roughly cylindrical, 4-5 inches diameter, and
weighs several pounds?




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Mon, 05 May 2008 16:23:32 +0000, Default User wrote:

>
> Just to clarify. Do you have pork tenderloin, a smallish, very lean
> piece that's about 3 inches diameter at the larger end and tapers to a
> small pointy tail?

Yes indeedy. That's it.... We get a similar cut of beef that we also
call the 'fillet'. All meat - and very tender in both cases...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon 05 May 2008 06:55:11a, ChattyCathy told us...

> Gentlemen,
>
> Found a great whole pork tenderloin on my travels today and I fancy
> roasting it... I could have sworn that one of you posted a great
> recipe/method for making a yummy sounding pork tenderloin roast a year or
> two ago and vaguely remember something about wrapping it in bacon.
Thought
> I saved it in my recipe collection, but can't find it there and alas,
> although I have hunted through the google 'archives' for this group, I
> haven't come across it there either. Did either of you post something
like
> this, or was I just imagining things? Anyway, even if I was - any
> suggestions/recipes (from the group) would be greatly appreciated.
>

Cathy, I don't believe I posted it, but I do get the tenderloins
occasionally. My preference is to grill them, as they are quite tender and
do not need a long cooking time. I generally use a citrus based marinade
for a bit, then cut a slit lengthwise and insert a branch of fresh
rosemary. Garlic is a plus, too.

Sorry I couldn't be more helpful.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 10hrs 35mins
-------------------------------------------
Don't confuse me with facts, my mind's
already made up!
-------------------------------------------

On Mon, 05 May 2008 20:29:50 +0000, Wayne Boatwright wrote:

> Cathy, I don't believe I posted it, but I do get the tenderloins
> occasionally. My preference is to grill them, as they are quite tender and
> do not need a long cooking time. I generally use a citrus based marinade
> for a bit, then cut a slit lengthwise and insert a branch of fresh
> rosemary. Garlic is a plus, too.
>
> Sorry I couldn't be more helpful.

Like I said to Michael, no problem... I've had some great ideas from here,
so I'll manage (a.k.a. experiment)

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy
> wrote:

>Did either of you post something like
>this, or was I just imagining things? Anyway, even if I was - any
>suggestions/recipes (from the group) would be greatly appreciated.

I posted one recently that was definitely worth a redo.

Garlic & Sage Sirloin Tip Roast

1 sirloin tip roast (2-3 pounds)

Rub:

2 T olive oil
2 t lemon juice
4 cloves garlic, crushed
3 T fresh sage, minced or 2T dried
½ t coarsely ground black pepper

Mix the ingredients together and apply the rub to the roast with your
hands. Roast in a preheated 400°F oven for 50-75 minutes or until the
internal temperature reaches 155°.


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remove the smile first

sf wrote:
> On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy
> > wrote:
>
>> Did either of you post something like
>> this, or was I just imagining things? Anyway, even if I was - any
>> suggestions/recipes (from the group) would be greatly appreciated.
>
> I posted one recently that was definitely worth a redo.
>
> Garlic & Sage Sirloin Tip Roast
>
But she's got a pork tenderloin!

On Tue, 6 May 2008 07:18:36 -0500, "jmcquown" >
wrote:

>sf wrote:
>> On Mon, 05 May 2008 15:55:11 +0200, ChattyCathy
>> > wrote:
>>
>>> Did either of you post something like
>>> this, or was I just imagining things? Anyway, even if I was - any
>>> suggestions/recipes (from the group) would be greatly appreciated.
>>
>> I posted one recently that was definitely worth a redo.
>>
>> Garlic & Sage Sirloin Tip Roast
>>
>But she's got a pork tenderloin!
>
New flash: It doesn't matter.

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See return address to reply by email
remove the smile first

On Tue, 06 May 2008 12:18:25 +0000, Michael "Dog3" wrote:

>
> Cathy. I may have posted a recipe for it because I've had it before.
> IIRC Dave Smith posted a method for it. I'm really sorry for the late
> response on this. IIRC I had a recipe from epicurious.com for it but
> didn't save it. Now you've got me wondering about it. Do you remember
> if it was stuffed and then wrapped in bacon?
>
> If I were to make it I'd most likely season the tenderloin, quickly sear
> it and then wrap it in the bacon. I'd either roast it or grill it after
> that. Sorry I couldn't be more help.

No problem Michael. kili (and a few others) have suggested some great
methods/ideas... I'll manage
>
> Michael

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?