Wrap the tenderloin pieces in bacon. Place in an 8
1/2 x 11 pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir
well. Pour marinade over meat. Refrigerate,
uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If
the bacon burns, place foil over the top after
approximately 1 1/2 hours of baking. Remove from
oven, cut meat into small pieces and allow the meat
to soak up the excess juices in the pan.
Originally Submitted
9/10/2013
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