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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Tenderloin Recipe

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This recipe for Pork Tenderloin is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Pork Tenderloin (cut into 4 pieces)
1 lb. Bacon
¾ c. Soy Sauce
1 Tbsp. Minced Onion
½ tsp. Garlic Salt
1 Tbsp. White Wine Vinegar or White Vinegar
¼ tsp. Salt
¼ tsp. Pepper
¾ c. Brown Sugar
Directions:
Directions:
Preheat oven to 300º

Wrap tenderloin pieces in bacon. Place in 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 2-3 hours or overnight.

Bake for two to three hours. If the bacon starts to burn, 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 from the pan.

 

 

 

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