Bacon Wrapped Pork Tenderloin

bacon-wrapped-pork-tenderloin

Pork | April 22, 2015 | By

Just saying the words “bacon wrapped pork tenderloin” kinda makes you a little crazy, right? Pork on pork. What’s not to love? Yes, it looks a bit naughty and decadent but pork tenderloin is a really lean cut of meat and each serving is probably no more than a slice or two of bacon so it’s not that bad at all on the calorie counter. The marinade makes a thick, almost syrup like sauce that is salty and sweet all at the same time, perfect as a glaze and not too shabby over some creamy mashed potatoes either. This is so incredibly delicious, full of rich amazing flavor!

bacon-wrapped-pork-tenderloin

bacon-wrapped-pork-tenderloin

You’ll want to be sure to let this sit in the fridge for several hours to soak in the flavors. The recipe for the marinade is enough for 2 pork tenderloins – I just made one since it was just the two of us for dinner and threw the other one in the freezer. But feel free to cook both if you’re feeding a family since there was plenty to season two pieces of meat and most packages always include two tenderloins.

bacon-wrapped-pork-tenderloin





Bacon Wrapped Pork Tenderloin
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Ingredients
  1. 1 pork tenderloin (or 2 tenderloins depending on how many you're serving)
  2. 1/2 lb bacon
  3. 3/4 cup soy sauce
  4. 1 tablespoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1 tablespoon wine vinegar or regular vinegar
  7. 1/4 teaspoon salt
  8. Dash of pepper
  9. 3/4 cup brown sugar
Instructions
  1. Wrap the tenderloin pieces in bacon. Place in 8 1/2″ x 11″ pan. Using something with a large diameter (I used a shishkabob skewer) poke holes in the tenderloin.
  2. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate covered 2 to 3 hours or overnight. Turn the tenderloin halfway through to make sure it is nicely coated.
  3. Bake in a 400 degree oven for 45 minutes. Let rest 15 minutes.
My Mother's Daughter http://mymothersdaughter.net/

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Comments

  1. Leave a Reply

    Marcia
    January 9, 2017

    Do you cook this recipe covered?

    • Leave a Reply

      Chris
      March 15, 2017

      No, I don’t cover it. I like the roast to brown and it won’t get that brown, crispy glaze with a cover so leave it uncovered and let it go!

  2. Leave a Reply

    Danny Mc
    September 29, 2016

    Tried this went with the recipe it was delicious one of the nicest pork recipes I have ever tasted next time I make it was thinking of trying a layer of Mushrooms under the ham what you think

    • Leave a Reply

      Chris
      March 15, 2017

      That would be delicious! I have a family of mushroom lovers…and haters. So I’m limited on what I can cook with mushrooms but I LOVE THEM so please enjoy! xoxo

  3. Leave a Reply

    Danny Mc
    September 23, 2016

    This sounds a real treat will try this next week but being diabetic what could I sub for brown sugar

    • Leave a Reply

      Chris
      September 24, 2016

      Yes you can! I’m not diabetic but from what I understand, molasses is totally sugar free and if you combine that with a sugar substitute you have “brown sugar”. Everyone I know uses Truvia for best results and since this recipe calls for 3/4 cup brown sugar the equivalent would be 3/4 TBSP molasses and 3/4 cup Truvia. Good luck and let me know how it turns out 🙂

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