Recently a friend of mine who is a vegetarian asked me if bacon is worth all the hype it gets. I told her no. It is sooooo much better than that. Maggie brings us a bacon wrapped Monday….
Can’t remember where I found this recipe, but I’ve had it awhile and hadn’t tried it. I found a lonely pork loin in the freezer, and decided to give this a shot. The original recipe called for garlic salt and another ¼ tsp of salt, but I figured the soy sauce would be plenty salty. I was right, so try the version below. If you find it needs to be more salty, then you might want to see a doctor!
This was magically delicious. Because bacon and brown sugar are magical foods. Anything that includes these ingredients it bound to be mouth-watering, right? This is no exception. Fits my 8’s rules in recipe selection: 8 or fewer ingredients, and 8 or fewer steps.
Results? Family hit. Picky Daughter #2 loved it. Goes without saying the men of the house loved it. Bacon wrapped around the rest of the pig. Can’t go wrong. Will be making this again.
Oh, and it smelled great while it was roasting. Bonus!
Bacon Wrapped Pork Tenderloin
What you need:
3-4 pound boneless pork tenderloin
1 pound package sliced bacon
¾ cup soy sauce
1 Tbs minced dried onion
½ tsp garlic powder
1Tbs white wine vinegar
¾ cup brown sugar
What you do:
Cut the tenderloin into 4 pieces. Wrap each piece in bacon. Place in a 9×13 baking pan. Poke holes in the meat with a fork. Combine the rest of the ingredients in a small bowl and whisk together until well blended. Pour over the meat. Refrigerate uncovered for 2-3 hours, or overnight. Bake at 300 for about 2 hours, or until internal meat temperature reaches 145. For the last 5 minutes or so, turn on the broiler to crisp the bacon. Remove from oven and let rest about 5 minutes. Slice, and serve with pan juices.