This bacon-wrapped pork tenderloin is one of the most delicious things I’ve ever eaten. And most certainly isn’t “too much.” The pork gets perfectly tender and juicy and the bacon adds flavor and a nice crunch. This is a dish that will literally leave you begging for seconds.

And it’s deceptively easy. The hardest part is just waiting for the meat to marinate before you can pop it in the oven. Then you cook it low and slow, making sure it’s cooked to perfection. This is one show stopping recipe I can guarantee will become a family favorite.

 

Ingredient:

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

 

Directions:

Cut the tenderloin into 4 pieces.  Wrap each with bacon strips.  Place in a greased 9 x 13″ baking pan.

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.

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.

Remove from the oven and let rest about 5 minutes.  Slice, and serve with pan juices.

 

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Quick tip: For easy clean up line your baking pan with foil. Simply remove and throw away when done.

Photo and recipe courtesy of Delicious on a Dollar.