Makes 6 servings
Prep Time: 3 hours
Total Time: 4 hours
- 2½ pounds of pork tenderloin (about 2 Tenderloins, each cut in half)
- ⅓ cup honey
- ¼ cup shredded onion
- 1 tablespoon garlic, minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ cup soy sauce
- 1 pound (16 slices) of bacon
- Preheat the oven to 400°F/200°C.
- Line a baking sheet with foil.
- Place a resealable plastic bag in a bowl and put the pork tenderloin in the bag.
- To make the marinade, in a large bowl add the honey, shredded onion, minced garlic, apple cider vinegar, black pepper, cayenne pepper, and soy sauce. Whisk until all of the ingredients are well combined.
- Reserve about ¼ cup of the marinade and set it aside.
- Pour the remaining marinade into the bag with the pork tenderloin, then seal the bag. Allow to marinate in the fridge for 3 to 4 hours or overnight.
- Lay four slices of bacon, vertically and slightly overlapping, on a cutting board, so that they’re about as wide as the strip of pork tenderloin.
- Remove a piece of the pork tenderloin from the marinade and lay it across the bacon strips towards the top of the cutting board.
- Wrap the pork tenderloin in bacon and secure it with a toothpick.
- Place the bacon wrapped pork tenderloin on the lined baking sheet.
- Repeat with the remaining pieces of pork tenderloin.
- Brush the bacon with some of the reserved marinade and bake it for 10 minutes.
- Keep brushing the bacon with marinade every 10 minutes, for about 30 minutes total, or until the pork tenderloin is cooked to 145°F/62°C and the bacon is nicely browned.
- You can use low sodium soy sauce if you prefer.
- If you want the bacon a little more crispy, but the pork tenderloin is close to or finished cooking, place it under the broiler (but not directly under) for a few minutes, until bacon reaches the desired color and texture. (Keep an eye on it so the bacon doesn’t burn.)
What are your favorite things to wrap with bacon? Let us know your go-to way to fix pork tenderloin too!