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Substitute ground red pepper (cayenne) for the black pepper.
Cook 2 tenderloins. Serve 1 tenderloin. Cool remaining tenderloin. Wrap tightly in plastic wrap, then in heavy-duty foil. Freeze for another use, such as a hearty salad or wrap sandwich.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is so easy to make, though I think the only thing this recipe leaves out is pan searing the pork-loin. So put the black pepper on with alittle salt grab your skillet with some oil sear each side, wrap it with the bacon (I alternated each slice with thick cut and pepper hempler brand) I baked at 390 for one hour (3.5 lbs. Pork-loin) I did leave in the oven for extra 30mins at 325. Pour the sauce (which I doubled) on top and baste two or three times. This was delicious, lots of flavor. Not a healthy meal but yummy. Made this for Easter my family of 13 loved.
PS: also added a large chopped onion, as it is a must with pork. served gravy over mashed potatoes
great recipe. I cooked 2 tenderloins so I trippled the sauce. Used Apple cider vinegar. used thick cut bacon so it took about 10 minutes more.