Bacon makes everything better – especially this Bacon Wrapped Pork Tenderloin! Prepare the tenderloin ahead of time to let it marinate for the best results. This pork dinner takes very little on-hand time and is a crowd pleaser!
- 2 1/2 lbs pork tenderloin, cut into 6 inch pieces
- 1 lb thick cut bacon
- 3/4 cup soy sauce
- 2 tablespoons minced fresh onion
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
Wrap the bacon around the pork tenderloin in a criss-cross pattern. Use a fork to pierce the tenderloin in several places. Place in a 9×13-inch baking dish.
In a separate bowl, combine the soy sauce, onion, garlic powder, balsamic vinegar, salt and brown sugar. Pour the mixture over the pork. Refrigerate the pork, uncovered, for at least 3 hours, up to overnight. Spoon the sauce mixture over the pork every hour or so, if possible.
Heat the oven to 300ºF. Bake until the center of the pork reaches 145ºF, 1 to 2 hours. (It is definitely best to have a meat thermometer for this. That will ensure that your pork is not under or over-cooked. If the bacon starts to burn, place a piece of foil loosely over the top. If desired, broil the pork for a minute or two once it is done to crisp up the bacon.
Remove from the pan and let the pork sit for a few minutes before slicing into pieces. If desired, serve with some of the extra juices from the bottom of the pan.
Recipe from Express Lane Cooking by Shawn Syphus