About the Recipe
This is one of Momma Green’s favorite dinner-party recipes — and one I’ve made more times than I can count when I want something that looks impressive on the plate but is secretly very easy to pull off. Wrapped in bacon and marinated overnight in a sweet-and-savory teriyaki-style sauce, this pork tenderloin roasts low and slow until fork-tender and deeply flavorful.
Serve sliced with long grain and wild rice, broccolini, and a ramekin of the pan juices for dipping before every bite — and don’t forget a slice of warm Leaven Heaven Sourdough Baguette to soak up the extra sauce.
Ingredients
Preparation
Wrap each pork tenderloin in bacon, securing with toothpicks if necessary. Bacon should fully cover the meat without overlapping too heavily.
Place the wrapped tenderloins in a glass baking dish.
In a small mixing bowl, combine soy sauce, grated onion, garlic, vinegar, cayenne pepper, seasoned salt, and sugar. Mix until well blended, then pour the marinade evenly over the bacon-wrapped tenderloins.
Cover and marinate in the refrigerator overnight.
Do not drain before baking.
Bake uncovered at 300°F for 1½ – 2 hours.
If additional browning is desired, spoon some of the pan juices over the meat and broil for 5–10 minutes at the end of cooking time, or baste occasionally during the final portion of baking.
Remove from dish and slice into medallions. Pour pan juices into ramekins for dipping when serving.
Serving Suggestions:
• Long grain and wild rice
• Steamed broccolini
• A ramekin of pan juices for dipping
• Warm slices of Leaven Heaven Sourdough Baguette
The above is great for dinner parties, but for a Sunday night dinner, I love this one with mashed potatoes and peas because the juices are just so dang good!