The Pioneer Woman Tasty Kitchen
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Jill’s Pork Tenderloin

2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Mouthwatering deliciousness is this pork tenderloin recipe. I can’t describe just how good it is.

Ingredients

  • 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
  • 1 pound Bacon
  • ¾ cups Soy Sauce
  • 1 Tablespoon Minced Onions
  • ½ teaspoons Garlic Salt
  • 1 Tablespoon Wine Vinegar Or White Vinegar
  • ¼ teaspoons Salt
  • 1 dash Pepper
  • ¾ cups Brown Sugar

Preparation

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

5 Comments

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Avatar of KIM SAVAGE

KIM SAVAGE on 3.1.2014

The cooking time & temp was fine….probably should have got it out closer to 2-2 1/2 hours, but I forgot & left it in just over 3 & the meat wasn’t burnt, but there was no liquid left…it had burnt. The meat was very tender though…fell apart as we tried to cut it. It just had entirely too much soy & left my meat tasting fermented. I may try again with just a TB or so of soy with some soda pop as the liquid….dr. pepper or coke & leave out the brown sugar.

Avatar of Nadine Zudoffsky

Nadine Zudoffsky on 3.2.2013

made this and had calls for more! Best pork tenderloin recipe ever.

Avatar of lesleyengel

lesleyengel on 12.3.2009

I agree that there is may something wrong with the cooktime. However this recipe turns out great and is a keeper. I cooked mine in the oven for 40 min @ 375, and next time I think I would reduce the time to 30 min.
I marinate them for 2.5 hours in a shallow dish and turned them after an hour. I also used strait garlic powder and didn’t add salt to try and reduce the amount of salt in the recipe.

Avatar of sfrye

sfrye on 10.14.2009

I completely agree with questioning the cooking time/temp. However, the recipe is GOOD. I reduced the brown sugar [didn't want it too sweet] and added some diced jalapeno. I cooked mine for 45 minutes at 400, then rested for 10 minutes. The tendeloins were not overdone — the bacon kept them tender — but next time I’ll take them out after 30 mins to maintain some pink in the middle. BTW, I marinated them — covered — in the fridge for about 2 hours. Despite my complaints about the specifics on this recipe, we really enjoyed it and will make it again.

Avatar of maksbestfriend

maksbestfriend on 8.29.2009

Can I ask if 300 degrees for 2-3 hours is accurate? Tenderloin doesn’t seem to need to cook for that long. Can you clarify on this please? Thanks

2 Reviews

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Avatar of KIM SAVAGE

KIM SAVAGE on 3.1.2014

I did not care for this marinade at all. WAY too much soy sauce & sodium and it left the meat tasting like beer….horrible wang (sour, rancid, fermented taste) to it.

Avatar of 5galsandadad

5galsandadad on 10.23.2011

The marinade was very tasty. I omitted the salt and garlic salt and just subbed with garlic. I think I cooked it too long (almost 3 hours) it was very dry. Kids liked the flavor as did hubby. Just a little too dry. I will reduce cook time to 2 hours next time. What size pieces should this cut into? Medallions? Thanks!

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