Bacon Wrapped Pork Tenderloin
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!
Servings 8 servings
Calories 530kcal
Ingredients
- 2 1/2 lbs pork tenderloin cut into 6 inch pieces
- 1 lb thick cut bacon
- 3/4 cup soy sauce
- 3/4 cup packed brown sugar
- 2 tablespoons minced fresh onion
- 1 teaspoon garlic powder
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- 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 9x13-inch baking dish.
- In a separate bowl, combine the soy sauce, brown sugar, onion, garlic powder, balsamic vinegar, and salt. 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.
Notes
Recipe from Express Lane Cooking by Shawn Syphus
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
Serving: 1/8 of recipe | Calories: 530kcal | Carbohydrates: 24g | Protein: 48g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 115mg | Sodium: 2280mg | Fiber: 0g | Sugar: 22g