Bacon Wrapped Pork Tenderloin

March 24, 2015

With Easter getting close you are probably starting to plan your Easter dinner menu. And while the typical menu is to serve a delicious Easter ham, what if I suggested a different entrée that will be easy to prepare, will look fancy on the table, and will surprise your guests?


When I saw this bacon wrapped pork tenderloin recipe online I knew I had to try it right away. It was much easier than I thought it would be to prepare and my family loved dinner that night! Even though we ate this on a regular dinner night I knew that this would make a wonderful holiday dinner.


Bacon Wrapped Tenderloin


Package of 2 Pork Tenderloins, cut into 4 pieces
12 pieces of bacon
¼ cup soy sauce
1 tbsp onions, finely diced
½ tsp garlic salt
1 tbsp white wine vinegar
½ tsp salt
1 cup brown sugar


Combine the soy sauce, onions, garlic salt, vinegar, salt and brown sugar and pour over the meat, making sure each piece is covered in sauce. If you’re preparing this the night before, you can refrigerate overnight, otherwise 2-3 hours is plenty of time.

Wrap the tenderloin pieces in 3 pieces of bacon each. Place into a glass casserole dish. Poke multiple holes in the meat with a fork.

Preheat oven to 300 degrees and cook for an hour and a half, or until cooked through.

Let the pork rest for 5 minutes after cooking and then slice. Use the extra juices to pour over the meat and serve.

Your guests will be very happy and won’t even notice that you didn’t serve the traditional ham!

Adapted from Tasty Kitchen