Saturday, December 8, 2012

Pork Tenderloin (bacon wrapped)

This is extremely easy yet elegant.  It’s my favorite way to have pork tenderloin.   The only drawback is the mess it makes with your pan so be prepared for lots of scrubbing.

2 pork tenderloins (they’re usually packaged with two together)
Russian Salad Dressing (Catalina or anything redish in color)
Bacon, about 6 pieces

Wrap bacon around the tenderloins.  Pour dressing over tenderloins and cover the pan.  Let sit in the refrigerator 8 to 24 hours.  Remove pan from refrigerator, uncover, and place in oven at 350 for an hour.    After baking, let rest for 15-20 minutes.  Slice into medallions.  You can serve it with some of the sauce that was created during baking. 

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