Thursday, December 23, 2010

Bacon-Wrapped Pork Tenderloin

This was the second of two new recipes I tried this week.  My little brother and sister were over for the Ute bowl game and they really enjoyed this dish.  Nate loves anything wrapped in bacon, so it was a winner with him too.



1-3 lb. pork tenderloin (you could totally do a bigger roast, it just may take a bit longer to cook)

6-8 slices of bacon

Lawry’s Steak and Chop marinade



Trim any excess fat off tenderloin.  Soak pork in marinade for 4-6 hours.  Once finished marinating, lay tenderloin in roasting pan and lay bacon slices over the top.  Bake  at 350 for 1-1.5 hours, until internal temp reaches 160.  Once finished baking,  place roast under broiler for 2-3 minutes to make bacon crispy.   Let rest 5-10 minutes then slice and serve.

I served this with some buttermilk biscuits and green beans.  I could only find roasts that were a pound, so I bought two since I was serving company

*again, not great pictures, but here you go



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