Bacon Wrapped Pork Tenderloin

• Gluten free

• Meat

  • 1 lb Bacon, thick cut
  • 2 1/2 lbs Pork tenderloin

• Produce

  • 1 tsp Garlic powder
  • 2 tbsp Onion, fresh

• Condiments

  • 1 tbsp Balsamic vinegar
  • 3/4 cup Soy sauce

• Baking & Spices

  • 3/4 cup Brown sugar, packed
  • 1/4 tsp Salt

Found on tasteandtellblog.com

Description

Directions

• Wrap the bacon around the pork tenderloin in a criss-cross pattern. Use a fork to pierce the tenderloin in several places. Place in a 9x13-inch baking dish.
• In a separate bowl, combine the soy sauce, onion, garlic powder, balsamic vinegar, salt and brown sugar. Pour the mixture over the pork. Refrigerate the pork, uncovered, for at least 3 hours, up to overnight. Spoon the sauce mixture over the pork every hour or so, if possible.
• Heat the oven to 300ºF. Bake until the center of the pork reaches 145ºF, 1 to 2 hours. (It is definitely best to have a meat thermometer for this. That will ensure that your pork is not under or over-cooked. If the bacon starts to burn, place a piece of foil loosely over the top. If desired, broil the pork for a minute or two once it is done to crisp up the bacon.
• Remove from the pan and let the pork sit for a few minutes before slicing into pieces. If desired, serve with some of the extra juices from the bottom of the pan.