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Maggie Monday: Bacon Wrapped Pork Tenderloin

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 Loin

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

dash pepper

¾ cup brown sugar

What you do:

Loin 3

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.

Maggie

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Tags: , , , , , , , , , , ,

Categories: Baking 2, Guest-Maggie, Low Carb, Main Dish 2, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “Maggie Monday: Bacon Wrapped Pork Tenderloin”

  1. October 7, 2013 at 11:07 am #

    The food of gods. Pork wrapped in pork. Just last night I broiled up some side pork with salt and pepper. Heavenly. Sent from my BlackBerry 10 smartphone on the TELUS network. From: Rantings of an Amateur ChefSent: Monday, October 7, 2013 8:00 AMTo: jestferlaffs@gmail.comReply To: Rantings of an Amateur ChefSubject: [New post] Maggie Monday: Bacon Wrapped Pork Tenderloin

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    The Ranting Chef posted: “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 awhi”

    Like

  2. October 7, 2013 at 10:55 pm #

    Oh yeah… I feel like I just hit the jackpot !

    Like

  3. October 8, 2013 at 9:38 am #

    >I told her no. It is sooooo much better than that.
    – You’re a mean one, Mr.Ranting Chef!

    >Because bacon and brown sugar are magical foods.
    – Amen!

    Kate

    Like

  4. October 14, 2013 at 10:36 am #

    got the pork tenderloin and bacon from the market yesterday. am excited to make this for the family today. BUT… I forgot about the white wine vinegar. can I used white wine instead???

    Like

    • October 14, 2013 at 11:12 am #

      If you have any plain vinegar I’d use a mix if that and wine. The vinegar will give you the acidity.

      >

      Like

  5. October 17, 2013 at 5:52 pm #

    Did you know it is National Chocolate Week until the 20th?

    Like

  6. Beverly
    February 22, 2015 at 7:23 pm #

    I just made this tonight—and with the first bite, I was almost in tears, it tasted SOooo good! This will be made in my house at least twice a month, if not more lol..yummeh!

    Like

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