Bacon-Wrapped Pork Tenderloin with Soy and Vinegar Marinade

roastedporktenderloinwrappedbaconsoyvinegarmarinade Just saying the words “bacon wrapped pork tenderloin” kinda makes you a little crazy, right? Pork on pork. What’s not to love? Yes, it looks a bit naughty and decadent but pork tenderloin is a really lean cut of meat and each serving is probably no more than a slice or two of bacon so it’s not that bad at all on the calorie counter. The marinade makes a thick, almost syrup like sauce that is salty and sweet all at the same time, perfect as a glaze and not too shabby over some creamy mashed potatoes either. This is so incredibly delicious, full of rich amazing flavour.

1 (1-1½ lb) pork tenderloin
½ lb bacon
¾ cup soy sauce
1 Tbsp. onion powder
½ tsp. garlic powder
1 Tbsp. wine vinegar or white vinegar
¼ tsp. sea salt
black pepper, freshly ground
¾ cup brown sugar, packed

Remove the silverskin (the silvery-white connective tissue running along the top) from the pork tenderloin with a sharp knife.

Prepare a rimmed baking sheet with foil and place a cooling rack on top. The rack helps to ensure the bacon on the bottom gets crisp.

Wrap the tenderloin pieces in bacon. Place in 8½x11" pan. Using something with a large diameter (I used a shishkabob skewer) poke holes in the tenderloin.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate covered 2-3 hours or overnight. Turn the tenderloin halfway through to make sure it is nicely coated.

Remove from the fridge and let it come to room temperature while you preheat the oven.

Preheat oven to 400°F (200°C, Gas Mark 6).

Bake for 25-30 minutes.

Let rest at least 10 minutes before serving.

Cook's Notes: Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. 145°F is a bit pink in the middle (medium) and 160°F is cooked through (well done). Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness while wrapped tighly in foil.