Originally published on August 10, 2015
I’m about to make a very bold statement. My mom has sent me probably hundreds of recipes over the years, but – here goes – THIS IS THE VERY BEST ONE EVER! I’m not kidding. I’ve made bacon wrapped pork tenderloin before, but it was nothing, and I mean nothing, like this. This tenderloin recipe not only has the pork entirely wrapped in bacon, but it’s also marinated overnight before baking for a full 3 hours. And during those three hours, the smell your house is filled with will drive you absolutely batty. I’m not kidding.
The only thing that beats the smell of course, is the taste. The bacon, because it’s also been marinated, absorbs all the flavours of the dish and so, while the bacon flavour is still present, it’s not overpowering. And because the fat from the bacon slowly melts down the tenderloin, the pork ends up being incredibly tender, and that smoky bacon also gives the pork a small smoke ring. It’s perfection.
Ingredients:
3 pounds pork tenderloin, cut into 4 pieces total
1 pound thick-cut bacon
3/4 cups soy sauce
3/4 cups brown sugar
1 tablespoon minced onions
1/2 teaspoon garlic powder
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 dash pepper
Directions:
1.) Wrap each piece of pork tenderloin entirely in bacon, including the ends. The bacon I used was very thick, and quite long, so I was able to wrap two pieces end-to-end, meeting the ends of the bacon in the middle. Then, using one or two more pieces of bacon, wrap around the two pieces you’ve already placed over the pork.
2.) Combine the rest of the ingredients in a small bowl and stir to entirely combine. Pork holes in the meat (I pierced a fork into each piece two or three times), and pour the marinade over top of the pork. Cover and refrigerate for 2 to 3 hours, or overnight.
3.) Preheat the oven to 300 degrees Fahrenheit. When hot, uncover tenderloin and bake for 3 hours. Check on the pork at about the 1 1/2 hour mark and cover with foil if the bacon has begun to burn.
4.) Remove from oven and let tenderloin rest for about 10 minutes before cutting into smaller, serving-size portions.
5.) Serve and enjoy!