I just love to roast pork at this time of year. Probably because there are so many vegetables and fruits that pair well with it. This meal was outstanding served with baked sweet potato wedges, steamed broccoli, and apple sauce.
I got the recipe for the pork tenderloin recently from another blogger’s web site, one that I follow: RantingChef.com. Please make an effort to visit his site. I’m sure you will be pleased with some of the recipes you’ll find there.
What you do is cut a large tenderloin into 4 pieces. Then wrap (gift wrap :-)), the pieces in sliced bacon. I Know! A little bacon makes everything better, but lots of bacon makes it crazy good. This is so easy to do. Pour the marinade over it all, then you refrigerate it at least 2 hours, but I left mine for almost 24 hours—it only gets better–then throw it into the oven set for 300*F, and let it slow roast for 2 hours. Your kitchen will smell so good, everyone will be asking “what’s cooking, what’s for dinner?” Guys will definitely love this, but you ladies are going to think it’s pretty good, too. Makes a great Sunday dinner!!
BACON WRAPPED PORK TENDERLOIN
Yield: about 8 servings
- 3 – 4 pound boneless pork tenderloin
- 1 pound package sliced bacon
- 3/4 cup soy sauce, Low sodium, preferred
- 1 Tbsp. minced dried onion
- 1/2 tsp. garlic powder
- 1 Tbsp. white wine vinegar
- dash pepper
- 3/4 cup brown sugar
1. Cut the tenderloin into 4 pieces. Wrap each with bacon strips. Place in a greased 9 x 13″ baking pan.
2. Poke holes in the meat with a long-tined fork. Combine the rest of the ingredients in a small bowl or large measuring cup and whisk together until well blended. Pour over the meat. Refrigerate uncovered for 2 – 3 hours or as long as overnight.
3. Bake at 300*F 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.
4. Remove from the oven and let rest about 5 minutes. Slice, and serve with pan juices.
SOURCE: The Ranting of an Amateur Chef.com