Jill's Pork Tenderloin
This is a DELICIOUS recipe. I tweaked it a little from the original by reducing the amount of soy sauce and the amount of meat called for (so there was more sauce / marinade for the amount I used). Make sure you slice the pork, or dice it up, and allow it to soak in the juices after cooking and / or drizzle over the pieces you serve. That's the best part! This was SO tender, and I really wouldn't change a thing. This received a BIG thumbs up around our table! Serve with some mac 'n cheese or mashed potatoes, and your favorite veggies and you're all set! Two hours at 300 degrees was perfect for ours - came out super tender and the bacon didn't get more than browned (if you wanted to crisp up the bacon you could set it to lo-broil a few minutes before serving, just keep an eye on it).
Jill’s Pork Tenderloin slightly adapted from Cooking with Christy B
2 lbs pork tenderloin, cut in half lengthwise
appx. 8-12 pieces of bacon (enough to completely wrap both tenderloins)
1/3 cup soy sauce
1 tablespoon minced onions (I used Tastefully Simple's Onion Onion)
1/2 teaspoon garlic salt
1 tablespoon wine vinegar or regular vinegar
1/4 teaspoon salt
Dash of pepper
3/4 cup brown sugar
- Wrap the tenderloin pieces in bacon (I used 3 - 4 toothpicks per tenderloin to secure the bacon). Place in baking dish.
- Combine the rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, covered with saran wrap, 2 - 3 hours or overnight.
- Bake in a 300 degree oven for two hours, baste occasionally with the marinade. If the bacon begins to burn, cover with foil.
|Lindsey loves getting outside to explore the yard a little!|